Main Page
Fast and tasty
Spanish salad with tuna and potatoes

Spanish Salad with Tuna and Potatoes

Color, texture, and flavor brought together by a Spanish-style dressing. A fragrant, hearty potato salad with a fascinating aftertaste from the dressing. I can already hear people saying this is just an ordinary Niçoise. You'd think so — but no! This is a self-contained, one-of-a-kind fresh salad with a Mediterranean accent.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Lettuce leaves

Potatoes (boiled in their skins)

Canned tuna

150

Green string beans (blanched)

Cherry tomatoes

Onion (red)

0.5

Garlic

0.5

Salt

Ground hot pepper

Paprika (smoked)

Cumin

Olive oil

Red wine vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 41 % 9 g

Carbohydrates 32 % 7 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a Spanish tuna and potato salad? Get all your ingredients ready before you start. Boil the potatoes in their skins ahead of time until tender, then cool and peel them. Blanch the string beans in boiling water for 3 minutes. Use any lettuce you like, as long as it has tender leaves. Tuna works best in whole, boneless chunks rather than flaked.
Step 2:

In this recipe the salad is tossed together in a single bowl. But you can also arrange all the main ingredients over lettuce leaves laid out directly on the serving dish. So, wash the lettuce under running water and shake it off. Tear it into small pieces with your hands. Cut the potatoes crosswise, then into wedges.
Step 3:

Wash the cherry tomatoes under running water and cut them in half. Peel the onion, halve it, and slice it into wedges. Add the cooled string beans.
Step 4:

Add the tuna. Press the garlic through a garlic press or grate it on a fine grater.
Step 5:

To help the cumin release its flavor and aroma, I suggest crushing it a little in a mortar.
Step 6:

Add the smoked paprika, cumin, salt, and ground hot pepper.
Step 7:

Let's make the dressing. In a small bowl, whisk together the extra-virgin olive oil and wine vinegar. It doesn't matter whether you use white or red vinegar.
Step 8:

Dress the salad and toss. Let it sit for 5–10 minutes, after which it's ready to serve.

The dressing in this salad is a real winner: delicate, but with a little kick and a pleasant cumin aftertaste. Thanks to the potatoes and tuna, this salad (paired with a glass of dry wine) makes a perfect light dinner.
Enjoy!
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for example).