Spanish-Style Tuna and Potato Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 5

Ingredients:

1 pound small red potatoes, quartered

1 pound haricots verts, trimmed and cut into 2-inch pieces

2 cups cherry tomatoes, halved

1/4 cup thinly sliced shallots

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 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. 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 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.
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

By RecipeOfHealth.com