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    You are in: Home / Recipes / Tuna and Potato Salad a La Espanola Recipe
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    Tuna and Potato Salad a La Espanola

    Tuna and Potato Salad a La Espanola. Photo by threeovens

    1/1 Photo of Tuna and Potato Salad a La Espanola

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    threeovens's Note:

    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.

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    Units: US | Metric


    1. 1
      Boil potatoes, covered in water, until almost done, about 6 minutes.
    2. 2
      Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
    3. 3
      Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
    4. 4
      Drizzle salad with vinegar and oil; toss.
    5. 5
      Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.

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    Ratings & Reviews:

    • on May 17, 2010


      this was awesome!! just like i remember eating when i lived in spain! thanks for an awesome recipe from there- i am always trying to find ones for all the different foods i ate over there!

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    Nutritional Facts for Tuna and Potato Salad a La Espanola

    Serving Size: 1 (337 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 256.9
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.8 g
    Cholesterol 12.4 mg
    Sodium 479.8 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 6.8 g
    Sugars 4.1 g
    Protein 11.8 g

    The following items or measurements are not included:

    sherry wine vinegar

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