Spanish Tuna-Potato Salad

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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


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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