Potato Salad Recipe With Tuna
12 oz fingerling potatoes or small red potatoes
10 oz French green beans, trimmed
6 oz small tomatoes (such as campari tomatoes or small Roma tomatoes), cut into wedges
⅓ cup pearl red onions or small shallots, quartered
15 oz can quality tuna
2 to 3 large garlic cloves, minced
Salt and pepper
1 tsp smoked paprika (more to your liking)
¾ tsp cumin (more to your liking)
½ tsp crushed red pepper flakes
⅓ cup Early Harvest Greek extra virgin olive oil
3 tbsp white wine vinegar
6 oz spring greens or butter lettuce
Hi, I’m Alice. I love cooking and trying new recipes from different cuisines. Today, I want to share with you one of my favorite dishes: potato salad with tuna. It’s a delicious and healthy salad that is easy to make and perfect for summer. It has hints of Nicoise
Salad and the popular Spanish potato salad known as Ensaladilla Rusa. To make this salad, you will need the following ingredients: 12 oz fingerling potatoes or small red potatoes 10 oz French green beans, trimmed 6 oz small tomatoes (such as campari tomatoes or small Roma tomatoes), cut into wedges
⅓ cup pearl red onions or small shallots, quartered 15 oz can quality tuna 2 to 3 large garlic cloves, minced Salt and pepper 1 tsp smoked paprika (more to your liking) ¾ tsp cumin (more to your liking) ½ tsp crushed red pepper flakes ⅓ cup Early Harvest Greek extra virgin olive oil
3 tbsp white wine vinegar 6 oz spring greens or butter lettuce The first step is to cook the potatoes. Place them in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through them. Using a slotted
Spoon, remove them from the boiling water and transfer to a plate for now. Do not discard the water. The next step is to cook the green beans. Prepare a large bowl with iced water and set aside near the pot. In the same cooking pot, with the water boiling, add the green beans.
Cook for 4 minutes or so. Drain, and immediately place them in the bowl with the iced water (ice bath) to stop cooking (this helps them keep their vivid green color too.) When cooled enough, remove them from the ice bath and pat dry.
The third step is to cut the potatoes in halves length-wise, and place them in a large mixing bowl. Add the green beans, tomatoes, onions (or shallots), tuna (crumble it up a bit before adding), and garlic. The fourth step is to season the salad. Add salt, pepper, paprika, cumin, and crushed
Red pepper. Combine the olive oil and vinegar then add to the salad. Give everything a gentle toss making sure all the ingredients are well-coated. Taste and adjust seasoning or add more smoked paprika, cumin, or crushed red pepper to your liking (remember, flavors meld with time.)
The final step is to assemble the salad. Arrange the spring greens or butter lettuce on a nice platter. Top with the potato and tuna mixture. Enjoy! Don’t forget to follow us on social media.