Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
5 servings

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

portland's Review

Saecca
April 02, 2012
the smoked paprika is a fine addition. does not keep well, best eaten in one sitting

LaurenT30's Review

LaurenT30
April 01, 2010
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.

Saecca's Review

portland
March 07, 2010
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.

skspillman's Review

skspillman
February 02, 2010
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.