Spanish-Style Tuna And Potato Salad

• 1 pound small red potatoes, quartered
• 1 pound haricots verts, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 1/4 cup thinly sliced shallots
• 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 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. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
2. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. 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.
3. Wine note: A Spanish rose, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Bodegas Borsao Rosado 2008 ($8) is crisp and dry, with herbal notes to match the tart dressing. --Jeffery Lindenmuth

red potatoes, haricots verts, cherry tomatoes, shallots, salt, paprika, ground red pepper, water, extravirgin olive oil, sherry vinegar, torn romaine lettuce

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