Tuna And Potato Salad A La Espanola Recipes

Steps:

• 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.
• 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.

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.

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

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.