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.
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INGREDIENTS
Nutrition- 1
- 1lb French haricots vert, vert trimmed and cut into 2 inch pieces or 1 lb green beans, trimmed and cut into 2 inch pieces
- 2
- 3⁄4teaspoon salt
- 1⁄2teaspoon smoked spanish paprika
- 1⁄4teaspoon cayenne pepper
- 1
- 1⁄4
- 3tablespoons sherry wine vinegar
- 5
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DIRECTIONS
- 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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