Best 3 Tuna And Potato Salad A La Espanola Recipes

Indulge in a delightful culinary journey with our Tuna and Potato Salad a la Espanola, a symphony of flavors that combines the best of Spanish cuisine. This classic dish, also known as Ensaladilla Rusa, is a staple at Spanish gatherings and celebrations. It's a vibrant and versatile salad that showcases the perfect balance of textures and tastes. Featuring tender tuna, boiled potatoes, mayonnaise, and a medley of colorful vegetables, this salad is a feast for the eyes and the palate. Served chilled, it's an ideal appetizer, side dish, or light meal that is sure to impress your family and friends. Dive into the authentic Spanish flavors and elevate your next gathering with this timeless recipe.

In addition to the classic Tuna and Potato Salad a la Espanola, this article also includes two variations that add a unique twist to the traditional dish. The Tuna and Potato Salad with Avocado introduces a creamy and nutty flavor, while the Tuna and Potato Salad with Peas and Carrots adds a pop of color and sweetness. Each variation offers a delightful interpretation of the classic recipe, allowing you to explore different dimensions of this beloved Spanish dish.

Check out the recipes below so you can choose the best recipe for yourself!

NEW POTATO & TUNA SALAD

New potato & tuna salad image

A perfect spring salad

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 7

Ingredients

350g new potato
4 anchovies
4 tbsp mayonnaise (reduced fat is fine)
splash white wine vinegar or juice 1 lemon
1 large Cos lettuce
bunch spring onions
x can tuna steaks in brine or oil

Steps:

Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium

SPANISH STYLE TUNA AND POTATO SALAD

Spanish Style Tuna and Potato Salad image

Make and share this Spanish Style Tuna and Potato Salad recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 321.3, Fat 15.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 600, Carbohydrate 34.5, Fiber 7.8, Sugar 7.3, Protein 14.8

TUNA AND POTATO SALAD A LA ESPANOLA

Tuna and Potato Salad a La Espanola image

A healthy salad that goes heavy on the vegetables with a vinegar and oil dressing. The recipe calls for sherry vinegar, but other vinegars, such as white wine, red wine, cider, etc. would work well.

Provided by threeovens

Categories < 30 Mins

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small red potato, quartered
1 lb French haricots vert, vert trimmed and cut into 2 inch pieces or 1 lb green beans, trimmed and cut into 2 inch pieces
2 cups cherry tomatoes, halved
1/4 cup shallots, sliced thin or 1/4 cup red onion, chopped
3/4 teaspoon salt
1/2 teaspoon smoked spanish paprika
1/4 teaspoon cayenne pepper
1 (5 ounce) can tuna in water, drained and broken into chunks
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
5 cups romaine lettuce, torn

Steps:

Boil potatoes, covered in water, until almost done, about 6 minutes.
Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
Drizzle salad with vinegar and oil; toss.
Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.

Tips:

For the best results, use high-quality tuna. Look for tuna that is packed in olive oil or water, and avoid tuna that is packed in vegetable oil.
If you don't have any cooked potatoes on hand, you can boil or steam some potatoes until they are tender. Once the potatoes are cooked, let them cool slightly before adding them to the salad.
To make the salad more flavorful, use a good quality olive oil. You can also add other ingredients to the salad, such as chopped hard-boiled eggs, capers, or olives.
If you are making the salad ahead of time, store it in the refrigerator for up to 3 days. When you are ready to serve the salad, let it come to room temperature for about 30 minutes before serving.

Conclusion:

Tuna and potato salad a la española is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad to make, give this recipe a try!