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Categories:
red potato haricots vert cherry tomatoes shallots salt paprika cayenne pepper tuna extra-virgin olive oil sherry wine vinegar romaine lettuce
Viewed: 29 - Published at: 3 years agoIngredients
- 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
Method
- 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.
