Spanish Tuna and Potato Salad Recipe
The Spanish Tuna and Potato Salad Recipe is a delightful exploration of textures and flavors, a true testament to the vibrant spirit of Spain's culinary landscape. This dish elegantly combines tender potatoes and flaky tuna with the crisp freshness of spring greens, all beautifully accentuated by the smoky depth of smoked paprika. Its creation was inspired by a memorable journey through Spain, where local markets and serene seaside towns revealed the essence of traditional Spanish cooking. The discovery of this dish marked the beginning of a culinary quest to capture its authentic taste and simplicity, resulting in a recipe that not only brings the taste of Spain into your kitchen but also evokes the warmth of sunny afternoons by the Mediterranean Sea. Through careful experimentation and a dash of enthusiasm, an authentic yet personal rendition of the Tuna and Potato Salad was perfected, inviting all to savor the rich, harmonious flavors that celebrate the joy of Spanish cuisine.
Equipment
- 1 wide bowl
Ingredients
- 3 tablespoon white wine vinegar
- 6 oz. spring greens
- 1/2 teaspoon red pepper flakes
- 1/3 cup Greek olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 3 large garlic cloves
- Salt and pepper
- 12 oz. fingerling potatoes
- 1/3 cup pearl red onions
- 15 oz. can quality tuna
- 6 oz. small tomatoes
- 10 oz. French green beans
Instructions
- Fill a big pot halfway with water and add the fingerling vegetables.
- Cook for ten minutes at a low temperature.
- Fill a wide bowl halfway with ice water and place it next to the pot.
- Green beans should be added to the hot water in the same frying pan.
- Cook for about four minutes.
- Wash the green beans and instantly placed them in the ice water bowl.
- Green beans, peppers, tomatoes, fish, and garlic are added to the pot.
- Add Salt, powder, parmesan, cumin, and ground red pepper to taste.
- Toss all together gently to ensure that all of the components are properly coated.
- Taste and change seasoning, if necessary, by adding more smoked paprika, cilantro, or smashed red pepper.