Cooking Light Jan 2010
Ingredients: [‘small red potato’, ‘french haricots vert’, ‘cherry tomatoes’, ‘shallot’, ‘salt’, ‘smoked paprika’, ‘ground red pepper’, ‘albacore tuna in water’, ‘olive oil’, ‘sherry wine vinegar’, ‘romaine lettuce’]
Quantity of Ingredients: [“1 lb small red potato, quartered “,”1 lb French haricots vert, trimmed and cut into 2-inch pieces “,”2 cups cherry tomatoes, halved “,”1/4 cup thinly sliced shallot”,”3/4 teaspoon salt”,”1/2 teaspoon smoked paprika”,”1/4 teaspoon ground red pepper”,”1 (5 ounce) can albacore tuna in water, drained “,”1/4 cup extra-virgin olive oil”,”3 tablespoons sherry wine vinegar”,”5 cups torn romaine lettuce”]
Number of Servings: 4
Steps: [‘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.’, ‘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.’]