Roasted Potato And Tuna Salad Recipe

Name: Roasted Potato And Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes, unpeeled; 3 tablespoons vegetable oil; 3 tablespoons orange juice; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 (6 ounce) can tuna (water packed); 2 tomatoes, seeded and coarsely chopped; 1/4 cup green onion, thinly sliced; lettuce leaf

Servings: persons

1
Preheat oven to 400 degrees.
2
Spray jelly-roll pan with nonstick cooking spray.
3
Scrub potatoes, pat dry.
4
Cut potatoes into 1/2 inch cubes.
5
Place on prepared pan; coat potates with cooking spray.
6
Arrange potatoes in single layer.
7
Bake 20 to 25 minutes or until potatoes are tender and lightly browned; stirring occasionally.
8
While the potatoes are baking combine oil, orange juice, lemon juice, mustard, salt and pepper in small bowl.
9
Whisk until well blended.
10
Place potatoes in large bowl; cool slightly.
11
Add tuna, tomatoes, green onions and oil mixture; toss gently to coat.
12
Cover and chill at least 1 hour or up to 24 hours.
13
To complete recipe, let salad stand at room temperature 10 minutes; toss gently and serve on lettuce leaves.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large baking potatoes, unpeeled, 3 tablespoons vegetable oil, 3 tablespoons orange juice, 2 tablespoons lemon juice, and more.

Yes, Roasted Potato And Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Potato And Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions