Spanish-Style Tuna and Potato Salad

  • skspillman Posted: 02/02/10
    Worthy of a Special Occasion

    Made this last night with a few changes. It has a different, unusual taste and was a nice change of pace. I think I like smoked paprika more than the rest of my household, however, because they weren't crazy about it. I used two pounds each of red potatoes and green beans (my grocery store didn't have fresh haricots verts) and doubled the salt, pepper, and smoked paprika. I also used about 16 oz. of canned tuna, and I used red wine vinegar instead of sherry vinegar. I will try this again, probably in the summer... and I may make the potato salad as a side without the tuna.

  • Saecca Posted: 03/07/10
    Worthy of a Special Occasion

    I thought this was a fun change of pace as a main meal. I used green beans instead of the haricots verts and threw in sherry wine and a bit of white vinegar (my store doesn't sell sherry vinegar!!). I also added two pouches of tuna since my hubs likes things a bitter 'meatier' for dinner. It was good, and was very healthy-- and it looks great on a plate. I would make it again.

  • LaurenT30 Posted: 04/01/10
    Worthy of a Special Occasion

    This recipe was delicious and incredibly fast and easy. It makes a great weekday meal, as you can get it on the table in less than 30 minutes. I used fresh seared tuna instead of canned, though I'm sure it would be good as written. I just seared the tuna steaks on high heat with a little olive oil and salt and pepper, then sliced and draped over the top of each salad and brushed a bit of the dressing on. Also, there's no need for 1/4 cup of olive oil. I used 2 T instead of the 4 T called for.

  • portland Posted: 04/02/12
    Worthy of a Special Occasion

    the smoked paprika is a fine addition. does not keep well, best eaten in one sitting

advertisement

More From Cooking Light