Spanish-Style Tuna and Potato Salad

Ingredients

• 5 ounce albacore tuna in water drained canned
• 2 cups cherry tomatoes halved
• 0.3 teaspoon ground pepper red
• 1 pound haricots verts trimmed cut into 2-inch pieces
• 0.3 cup olive oil extra-virgin
• 1 pound potatoes red quartered
• 5 cups torn romaine lettuce 
• 0.8 teaspoon salt 
• 0.3 cup shallots thinly sliced
• 3 tablespoons sherry vinegar 
• 0.5 teaspoon paprika smoked

Equipment

• bowl
• sauce pan

Directions

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.
2. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender.
3. Drain; rinse with cold water.
4. Drain.
5. Place potato mixture in a large bowl.
6. Add tomatoes and next 5 ingredients (through tuna); toss.
7. 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.
8. Wine note: A Spanish ros, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Bodegas Borsao Rosado 2008 ($
9. is crisp and dry, with herbal notes to match the tart dressing. --Jeffery Lindenmuth