Clay's Kitchen : Salad and Salad Dressing Recipes

Salad and Salad Dressing Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Spanish Style Tuna and Potato Salad

Recipe from: dicentra
Servings: 4

1 pound small red potato, quartered
1 pound French haricots vert, trimmed and cut into 2 inch pieces
2 cups cherry tomatoes, halved
¼ cup thinly sliced shallot
¾ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon ground red pepper
1 5 ounce can albacore tuna in water, drained
¼ cup extra-virgin olive oil
3 tablespoons sherry wine vinegar
5 cups torn romaine lettuce

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. 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.

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