Roasted Potato And Tuna Salad Recipes

TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
• Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
• Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

ROASTED POTATOES WITH ANCHOVIES AND TUNA

Steps:

• In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
• Drain the potatoes, and let them cool until you can handle them.
• Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
• Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
• Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
• Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

ROASTED POTATO AND TUNA SALAD

Steps:

• 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.