Spanish Style Tuna Salad Recipes

SPANISH-STYLE TUNA SALAD

Spanish-Style Tuna Salad image

Looking for a light dinner that can be tossed up in just 10 minutes? Then check out this great tuna salad packed with greens - featuring hints of Spanish cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

8 cups bite-size pieces salad greens
3 tablespoons olive or vegetable oil
4 teaspoons red wine vinegar
1/8 teaspoon salt
Freshly ground pepper
1/2 small red onion, thinly sliced
12 pitted green olives
3 roma (plum) tomatoes, sliced
1 can (6 ounces) tuna in water, drained and flaked

Steps:

Toss salad greens, oil, vinegar, salt and pepper in large bowl.
Add remaining ingredients; toss.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

SPANISH TUNA SALAD

Spanish Tuna Salad image

Adults only! Adapted from House & Garden's New Cookbook. The recipe calls for albacore, but I prefer chunk light tuna because I think it's moister. Cook time is chilling time.

Provided by Chocolatl

Categories Lunch/Snacks

Time 3h5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) can albacore tuna, drained
1 tablespoon olive oil
2 tablespoons dry sherry
1 small onion, sliced
2 tablespoons parsley, minced
greens, for serving

Steps:

Combine tuna, oil, sherry, onion, and parsley.
Toss lightly to mix.
Chill several hours and serve on a bed of greens.

SPANISH STYLE TUNA AND POTATO SALAD

Spanish Style Tuna and Potato Salad image

Make and share this Spanish Style Tuna and Potato Salad recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 321.3, Fat 15.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 600, Carbohydrate 34.5, Fiber 7.8, Sugar 7.3, Protein 14.8

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