Best 3 Tuna And Potato Salad A La Espanola Recipes

Tuna and potato salad a la española is a traditional dish in Spanish cuisine, a refreshing and delicious option for a summer lunch or light dinner. Made with simple ingredients such as canned tuna, cooked potatoes, mayonnaise, and a variety of vegetables, this salad is easy to prepare at home and customizable to your own taste preferences. Whether you prefer a classic recipe or want to add your own personal touches, this article will guide you through the process of creating the perfect tuna and potato salad a la española.

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TUNA AND POTATO SALAD

Tuna and Potato Salad image

The Frugal Gourmet Cooks with Wine - Jeff Smith. Copyright 1986 He says... "This kind of salad is common in Italian communities such as those in San Francisco or New York. It is very delightful and can be used as a first course, a side dish, a vegetable dish or a main course in the summertime. Now this is Frugal versatility!"

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen green beans, defrosted
6 small new potatoes, cooked and diced
1 (6 ounce) can tuna in water, drained
3 flat anchovies, mashed
2 tablespoons pesto sauce
1 cup mayonnaise
salt and pepper
3 tablespoons chopped parsley

Steps:

Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
Place the cooked potatoes, beans and tuna in a salad bowl.
Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
Add salt and pepper to toss. Garnish with the parsley.

Nutrition Facts : Calories 509.8, Fat 21.6, SaturatedFat 3.4, Cholesterol 36.6, Sodium 713.6, Carbohydrate 63.3, Fiber 7.8, Sugar 6.7, Protein 18.2

SPRING POTATO SALAD WITH TUNA

Spring Potato Salad with Tuna image

Categories Salad Egg Potato Picnic Quick & Easy Lunch Tuna Spring Chill Potluck Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 pounds medium-size-red-skinned potatoes
6 tablespoons flaked drained canned white meat tuna
1 1/2 teaspoons plus 2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
3 hard-boiled eggs, peeled
1/3 cup thinly sliced onion
2 tablespoons minced fresh parsley

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

TUNA AND POTATO SALAD A LA ESPANOLA

Tuna and Potato Salad a La Espanola image

A healthy salad that goes heavy on the vegetables with a vinegar and oil dressing. The recipe calls for sherry vinegar, but other vinegars, such as white wine, red wine, cider, etc. would work well.

Provided by threeovens

Categories < 30 Mins

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small red potato, quartered
1 lb French haricots vert, vert trimmed and cut into 2 inch pieces or 1 lb green beans, trimmed and cut into 2 inch pieces
2 cups cherry tomatoes, halved
1/4 cup shallots, sliced thin or 1/4 cup red onion, chopped
3/4 teaspoon salt
1/2 teaspoon smoked spanish paprika
1/4 teaspoon cayenne pepper
1 (5 ounce) can tuna in water, drained and broken into chunks
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
5 cups romaine lettuce, torn

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.

Tips:

Choose the right tuna: Opt for canned tuna packed in olive oil or water, and avoid tuna packed in brine, as it can make the salad too salty.
Boil the potatoes until tender: Overcooked potatoes will become mushy in the salad, so be sure to boil them just until they are tender. You can check this by inserting a fork or knife into the center of a potato; it should go through easily.
Let the potatoes cool completely: This will help to prevent the salad from becoming watery.
Use a light mayonnaise: A heavy mayonnaise can make the salad too rich and heavy. Instead, use a light mayonnaise or a mixture of mayonnaise and plain yogurt.
Add the tuna and vegetables at the end: This will help to prevent the tuna from overcooking and the vegetables from becoming soggy.
Season to taste: Be sure to taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, lemon juice, or herbs.

Conclusion:

Tuna and potato salad a la española is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this recipe a try!