Tuna And Potato Salad A La Espanola Recipes

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TUNA AND POTATO SALAD A LA ESPANOLA



Tuna and Potato Salad a La Espanola image

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.

Provided by threeovens

Categories     < 30 Mins

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

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

Steps:

  • Boil potatoes, covered in water, until almost done, about 6 minutes.
  • Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
  • Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
  • Drizzle salad with vinegar and oil; toss.
  • Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.

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

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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