What drew me in with this recipe isn’t the tuna or the potato, but the colors of all the ingredients put together. Tomatoes always add a vibrant color, but to pile them with haricot verts and the golden cut side of the potatoes, the dish just screamed healthy and refreshing. Well, add the tuna and it seems like a picnic. Unfortunately, that visual appeal was the only thing great for this dish. 

I find this dish to have too much dressing, and that’s not normal for me to say. I’m always the person who wants an extra helping of dressing, or just dredge my whole plate in any type of sauce. The sherry vinegar with the olive oil is quite pungent, and while it’s quite good, it is too much. You’re supposed to put the salad on top of romaine lettuce, but next time I’ll just mix it all with the romaine, so the dressing can be distributed out nicer.  It’s easy to prepare, just tame down on the dressing. This recipe is from Cooking Light, Jan/Feb 2010.


  • 1lb             small red potatoes, quartered
  • 1lb             haricot verts, trimmed and cut into 2-in pieces (I used snap peas that I already had)
  • 2 cups      cherry tomatoes, halved
  • 1/4 cup    thinly sliced shallots
  • 3/4 tsp     salt
  • 1/2 tsp     smoked paprika
  • 1/4 tsp     ground red pepper (I used cayenne pepper)
  • 1 can        5oz albacore tuna in water, drained
  • 1/4 cup    extra virgin olive oil
  • 3 tbsp       sherry vinegar
  • 5 cups      torn romaine lettuce

ONE: Place potatoes in a large saucepan, cover water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 min or until almost tender. Drain; rinse with cold water. Drain.

TWO: 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 of lettuce on each 5 plates; divide potato mixture evenly among plates.

MAKES: 5 servings