Roasted Potato and Tuna Salad

Make ahead time for this recipe is 1 to 24 hours before serving. Taken from the "Great Tasting Money Saving Meals" cookbook. Note: cooking time does not include refrigeration time.

• Ready In: 40 mins
• Serves: 4

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

Directions

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.