Cooking Light - Spanish-style Tuna and Potato Salad

Cooking Light - Spanish-style Tuna and Potato Salad
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 279.1
  • Total Fat: 14.1 g
  • Cholesterol: 12.5 mg
  • Sodium: 493.2 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Cooking Light - Spanish-style Tuna and Potato Salad calories by ingredient
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from Cooking Light Magazine from Cooking Light Magazine
Number of Servings: 5


    1 pound small red potatoes, quartered
    1 pound haricots verts, trimmed and cut into 2-inch pieces
    2 cups cherry tomatoes, halved
    1/4 cup thinly sliced shallots
    3/4 teaspoon salt
    1/2 teaspoon smoked paprika
    1/4 teaspoon ground red pepper
    1 (5-ounce) can albacore tuna in water, drained
    1/4 cup extra-virgin olive oil
    3 tablespoons sherry vinegar
    5 cups torn romaine lettuce


1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.

2. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.

Number of Servings: 5

Recipe submitted by SparkPeople user ARDUANNE.

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