Tuna And Potato Salad A La Espanola

• 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

1. Boil potatoes, covered in water, until almost done, about 6 minutes.
2. Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
3. Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
4. Drizzle salad with vinegar and oil; toss.
5. Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.

red potato, haricots vert, cherry tomatoes, shallots, salt, paprika, cayenne pepper, tuna, extra virgin olive oil, sherry wine vinegar, romaine lettuce

Taken from www.food.com/recipe/tuna-and-potato-salad-a-la-espanola-406648 (may not work)