Spanish-Style Tuna and Potato Salad

Spanish-Style Tuna and Potato Salad
Photo by Becky Luigart-Stayner


  • ¼ cup thinly sliced shallots
  • ¾ teaspoon salt
  • 1 (5-ounce) can albacore tuna in water, drained
  • 5 cups torn romaine lettuce
  • 1 pound small red potatoes, quartered
  • ¼ teaspoon ground red pepper
  • ¼ cup extra-virgin olive oil
  • + 4 more ingredients
    • 1 pound haricots verts, trimmed and cut into 2-inch pieces
    • 2 cups cherry tomatoes, halved
    • 3 tablespoons sherry vinegar
    • ½ teaspoon smoked paprika

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. Place potato mixture in a...

View full recipe at My Recipes


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