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Spanish Style Tuna and Potato Salad

May 10, 2016 Filed Under: Soups, Salads and Sides

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Spanish Style Albacore Tuna and Potato Salad

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Ingredients

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  • 1 lb small red potato, quartered
  • 1 lb Green Beans, trimmed and cut into 2-inch pieces
  • 1 basket cherry tomatoes, halved
  • 1⁄4 cup thinly sliced shallot
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 teaspoon ground red pepper
  • 3 ounces albacore tuna
  • 1⁄4 cup extra-virgin olive oil
  • 3 tablespoons sherry wine vinegar
  • 1 head torn romaine lettuce

Instructions

  1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes, salting the water. Bring to a boil; cook potatoes 6 minutes or until almost tender.
  2. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
  3. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
  4. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange lettuce on each of 5 plates; divide potato mixture evenly among plates.

Notes

  • Not Included in Large Real Food Box: Salt, Paprika, Ground Red Pepper, Olive OIl, Sherry Wine Vinegar

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