See Also: Roasted Potato and Tuna Salad(recipes)
Tuna Salad(recipes)
Curried Tuna Salad(recipes)
Marinated Tuna Salad(recipes)
Tuna Pasta Salad(recipes)
Mediterranean Tuna Salad(recipes)
Garden Tuna Salad(recipes)
Broiled Tuna and Raspberry Salad(recipes)
Tuna Salad Pita Pockets(recipes)
Warm Blackened Tuna Salad(recipes)

Roasted Potato and Tuna Salad (recipes)


Roasted Potato and Tuna Salad

Make-Ahead Time: 1 hour or up to 24 hours before serving.

Final Prep Time: 10 minutes

Yield: Makes 4 servings



Ingredients:



2large baking potatoes

3tablespoons vegetable oil

3tablespoons orange juice

2tablespoons lemon juice

2tablespoons Dijon mustard

1/2teaspoon salt

1/8teaspoon black pepper

1can (6 ounces) solid albacore tuna packed in water, drained

2large tomatoes, seeded and coarsely chopped

1/4cup thinly sliced green onions

4romaine lettuce leaves









Preparation:





1.Preheat oven to 400°F. Spray jelly-roll pan with nonstick cooking spray.2.Scrub potatoes; pat dry. Cut potatoes into 1/2-inch cubes. Place on prepared pan; coat potatoes with cooking spray. Arrange in a single layer. Bake 20 to 25 minutes or until potatoes are tender and lightly browned, stirring occasionally.3.While the potatoes are baking, combine oil, orange juice, lemon juice, mustard, salt and pepper in small bowl. Whisk until well blended.4.Place potatoes in large bowl; cool slightly. Add tuna, tomatoes, green onions and oil mixture; toss gently to coat. Cover and chill at least 1 hour or up to 24 hours.5.Let salad stand at room temperature 10 minutes. Toss gently and serve on lettuce leaves.









Nutritional Information:







Serving Size:







Sodium

549 mg







Protein

15 g







Fiber

4 g







Carbohydrate

31 g







Cholesterol

18 mg







Total Fat

12 g







Calories

289









Dietary Exchange:







Fat

1-1/2







Meat

1-1/2







Starch

2