Tuna And Potato Salad A La Espanola Recipes
TUNA AND POTATO SALAD
The Frugal Gourmet Cooks with Wine - Jeff Smith. Copyright 1986 He says... "This kind of salad is common in Italian communities such as those in San Francisco or New York. It is very delightful and can be used as a first course, a side dish, a vegetable dish or a main course in the summertime. Now this is Frugal versatility!"
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
- Place the cooked potatoes, beans and tuna in a salad bowl.
- Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
- Add salt and pepper to toss. Garnish with the parsley.
Nutrition Facts : Calories 509.8, Fat 21.6, SaturatedFat 3.4, Cholesterol 36.6, Sodium 713.6, Carbohydrate 63.3, Fiber 7.8, Sugar 6.7, Protein 18.2
SPRING POTATO SALAD WITH TUNA
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
- Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
- Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.
TUNA AND POTATO SALAD A LA ESPANOLA
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
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.
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- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
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- 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.
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