Smoked Paprika Tuna and Potato Salad
Tuna, red potatoes, green beans, spinach, and tomatoes are tossed with a smoky paprika yogurt dressing for a sturdy lunch salad.
By Moow Editorial ·
- Cool potatoes before adding the greens.
- Fold tuna in last to keep broad flakes.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 lunch salads
- Prep time: 18 minutes
- Cook time: 20 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 lunch salads.
- Calories: 350 kcal
- Protein: 37 g
- Carbohydrates: 40 g
- Fat: 6 g
- Sodium: 370 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 17 1/2 ounces (500 g) light tuna canned in water, drained
- 1 1/3 pounds (600 g) red potatoes, cut into 1-inch pieces
- 14 ounces (400 g) green beans, trimmed
- 6 packed cups (180 g) baby spinach
- 3 medium tomatoes (360 g), quartered
- 1 cup (240 g) plain nonfat Greek yogurt
- 1/4 cup (60 g) lemon juice
- 1 tablespoon (14 g) olive oil
- 2 teaspoons (5 g) smoked paprika
- 1/2 teaspoon (1 g) black pepper
Directions
1. Steam or boil the potatoes until almost tender, then add the green beans and cook until both are tender, 4 to 5 minutes more. Drain and cool for 10 minutes.
2. Whisk the yogurt, lemon juice, olive oil, smoked paprika, and black pepper in a large bowl.
3. Add the potatoes, green beans, spinach, and tomatoes and toss gently.
4. Fold in the tuna and divide among four plates or containers.
Sources
Contains fish and milk. Keep opened tuna and yogurt at 40°F (4°C) or colder, cool potatoes promptly, and refrigerate the salad within 2 hours.