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.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 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

Directions

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