Roasted Potato And Tuna Salad - cooking recipe

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

Preparation

Preheat oven to 400 degrees.
Spray jelly-roll pan with nonstick cooking spray.
Scrub potatoes, pat dry.
Cut potatoes into 1/2 inch cubes.
Place on prepared pan; coat potates with cooking spray.
Arrange potatoes in single layer.
Bake 20 to 25 minutes or until potatoes are tender and lightly browned; stirring occasionally.
While the potatoes are baking combine oil, orange juice, lemon juice, mustard, salt and pepper in small bowl.
Whisk until well blended.
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.
To complete recipe, let salad stand at room temperature 10 minutes; toss gently and serve on lettuce leaves.