Prep Time: 10 mins Total Time: 20 mins Serves: 5 servings
Ingredients: Resource from myrecipes.com
1 pound small red potatoes, quartered
2 cups cherry tomatoes, halved
1/4 cup thinly sliced shallots
3/4 teaspoon salt
1/2 teaspoon smoked paprika
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
Preparation:
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.
Step 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.