This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Serve on a bed of fresh lettuce leaves and pour a lovely Rose or Pinot Noir

This is a great recipe for potlucks.  It's delicious even without the tuna for your vegetarian and vegan friends - and another added benefit would be the dish would keep longer without dairy or seafood present!

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Spanish Tuna-Potato Salad

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Rating: 4.5/5 (4 votes cast)

Ingredients

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  • 2 pounds small red potatoes, cut into 2-inch pieces
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1/4 cup sherry vinegar
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 poblano chile, cut into 1 1/2-inch pieces
  • 1 small sweet onion, thinly sliced
  • 3 tablespoons capers, drained and rinsed
  • 3 tablespoons chopped fresh oregano, basil or mint
  • 2 teaspoons smoked sweet paprika
  • 6-9 ounces good-quality tuna, packed in oil

Directions

Preheat oven to 400°F.

Place potatoes in a shallow baking dish. Drizzle with olive oil and season to taste with salt and pepper. Roast potatoes for 20 minutes or until tender. Remove from oven and place in a large bowl. Add the sherry vinegar and marinate for 10 minutes. Add remaining vegetables, herbs and paprika. Adjust seasoning adding salt, pepper and paprika to taste. Separate tuna with a fork and gently toss with mixture.  

Serve chilled or at room temperature.

 

For a spicier version, add a cup of diced Spanish chorizo
Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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