Spanish-Style Tuna and Potato Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 11.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 10.3g
  • Carbohydrate: 25.6g
  • Fiber: 6.7g
  • Cholesterol: 10mg
  • Iron: 2mg
  • Sodium: 470mg
  • Calcium: 81mg

Ingredients

  • 1 pound small red potatoes, quartered
  • 1 pound haricots verts, trimmed and cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1/4 cup thinly sliced shallots
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 (5-ounce) can albacore tuna in water, drained
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 5 cups torn romaine lettuce

Preparation

  1. 1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
  2. 2. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.
  3. Wine note: A Spanish rosé, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Bodegas Borsao Rosado 2008 ($8) is crisp and dry, with herbal notes to match the tart dressing. --Jeffery Lindenmuth
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