Tuna and Potato Salad a La Espanola |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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A healthy salad that goes heavy on the vegetables with a vinegar and oil dressing. The recipe calls for sherry vinegar, but other vinegars, such as white wine, red wine, cider, etc. would work well. Ingredients:
1 lb small red potato, quartered |
1 lb french haricots vert, vert trimmed and cut into 2 inch pieces or 1 lb green beans, trimmed and cut into 2 inch pieces |
2 cups cherry tomatoes, halved |
1/4 cup shallots, sliced thin or 1/4 cup red onion, chopped |
3/4 teaspoon salt |
1/2 teaspoon smoked spanish paprika |
1/4 teaspoon cayenne pepper |
1 (5 ounce) can tuna in water, drained and broken into chunks |
1/4 cup extra virgin olive oil |
3 tablespoons sherry wine vinegar |
5 cups romaine lettuce, torn |
Directions:
1. Boil potatoes, covered in water, until almost done, about 6 minutes.
2. Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
3. Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
4. Drizzle salad with vinegar and oil; toss.
5. Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.
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