Spanish Style Tuna and Potato Salad

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 4

Cooking Light Jan 2010

Ingredients:

1 lb small red potato, quartered

1 lb french haricots vert, trimmed and cut into 2-inch pieces

2 cups cherry tomatoes, halved

1/4 cup thinly sliced shallot

3/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1 (5 ounce) can albacore tuna in water, drained

1/4 cup extra-virgin olive oil

3 tablespoons sherry wine vinegar

5 cups torn romaine lettuce

Directions:

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.
2. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
3. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
4. 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.

By RecipeOfHealth.com