Roasted Potato and Tuna Salad

Roasted Potato and Tuna Salad

Roasted Potato and Tuna Salad

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

Final Prep Time 10 minutes


Makes 4 servings


2 large baking potatoes
3 tablespoons vegetable oil
3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (6 ounces) solid albacore tuna packed in water, drained
2 large tomatoes, seeded and coarsely chopped
1/4 cup thinly sliced green onions
4 romaine lettuce leaves


  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

Calories 289
Total Fat 12 g
Cholesterol 18 mg
Carbohydrate 31 g
Fiber 4 g
Protein 15 g
Sodium 549 mg

Dietary Exchange

Starch 2
Meat 1-1/2
Fat 1-1/2

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