Spanish-Style Tuna and Potato Salad

By t1bishop

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 teapoon 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

Details

Servings 5

Preparation

Step 1

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.