In the spirit of healthy eating week, my next recipe is a yummy tuna and potato salad with crisp romaine lettuce. I have been making a variation of this salad for years and it is one of my favorites. The potatoes make it hearty and add great texture. Canned tuna (or tuna in the pouch) is such an easy protein to throw on salads.
The Perfect Pairing for this recipe is make-ahead lunches. I prep everything on the weekend and portion out the lettuce and veggies in plastic containers. I keep the dressing in a jelly jar so it is easy to shake up and distribute over the salad. I use a small can (3 oz) of tuna on each portion. I look forward to this tasty and healthy salad all week long.
Tuna and Potato Salad
Lindsay at Perfecting the Pairing
· ½ lb fresh, skinny green beans, ends removed
· 3 red potatoes, skin-on, each potato cut into 8 wedges
· 1 pint of grape tomatoes, halved
· 1 shallot, thinly sliced
· 12 oz romaine lettuce, chopped
· 1 large can of tuna in water, drained
· 1/3 cup olive oil
· 4 Tb red wine vinegar
· ¾ tsp paprika
· ¼ tsp garlic powder
· 1/8 tsp cayenne pepper
· 1 Tb honey
· ¼ tsp salt
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp tender. Pull out the green beans and submerge into a bowl of ice water to stop the cooking process. Add the potato wedges to the boiling water and cook until fork tender, drain.
In a large bowl toss the remaining salad ingredients, gently toss in the green beans and potatoes.
To make the dressing, combine the olive oil and the remaining six ingredients, whisk to combine.
Toss the salad with the desired amount of dressing and serve immediately. Season with salt and pepper to taste.