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Spanish tuna and potato salad

Cooking recipes / Top Picks / Salads

2 servings
15 min

Lettuce leaves - 50 gr, Potatoes - 1 pc., Canned tuna - 150 gr, green green beans - 50 gr, cherry tomatoes - 6 pcs., Onions - 0.5 pcs., Garlic - 0.5 teeth, Salt - to taste, Hot ground pepper - to taste, Paprika - 1 tsp, Cumin - 1 tsp, Olive oil - 3 tsp, Wine vinegar red - 1 tsp

How to make a Spanish tuna and potato salad? Prepare all the ingredients before you start cooking. Boil the potatoes in your uniform in advance until tender, cool and peel. Blanch the green beans in boiling water for 3 minutes. Choose any salad, but with delicate greens. Tuna is better suited in whole boneless pieces rather than shredded.

According to the recipe, the salad is mixed in a common bowl. But you can put all the main ingredients on salad leaves, which are laid directly on the dish to serve. So wash the salad under running water and shake. With your hands, tear it into small pieces. Cut the potatoes across and then in wedges.

Wash cherry tomatoes under running water, cut into halves. Peel, halve and slice the onions. Add the chilled green beans.

Add the tuna fillet. Run the garlic through the press or grate finely.

In order for the cumin to better reveal its taste and aroma, I propose to crush it a little in a mortar.

Add the smoked paprika, cumin, salt and hot ground pepper.

Let's prepare the refueling. To do this, mix extra virgin olive oil and wine vinegar in a saucepan. What vinegar to use, white or red - does not play a role.

Season the salad and stir. Let it brew for 5-10 minutes, after which it will be ready to serve.