Spanish Style Tuna And Potato Salad

• 1 lb small red potato, quartered
• 1 lb French haricots vert, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 1/4 cup thinly sliced shallot
• 3/4 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1 (5 ounce) can albacore tuna in water, drained
• 1/4 cup extra-virgin olive oil
• 3 tablespoons sherry wine vinegar
• 5 cups torn romaine lettuce

1. 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.
2. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
3. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
4. 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.

red potato, haricots vert, cherry tomatoes, shallot, salt, paprika, ground red pepper, water, extravirgin olive oil, sherry wine vinegar, torn romaine lettuce

Taken from www.food.com/recipe/spanish-style-tuna-and-potato-salad-492000 (may not work)