Tuna And Potato Salad A La Espanola Recipes
NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
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.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- 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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