Ingredients
- 1 Can Oregon’s Choice Gourmet Albacore
- 1 lb. Butterball Potato
- 2 Tbsp Olive Oil
- ½ Cup Purple Onion
- 2 Cup Arugula
- 1 Large Radish
Pesto Dressing:
- 4 Tbsp Pesto, Refridgerated
- 2 Tbsp Lemon
- 2 Tbsp Olive oil
- ¼ Tsp each Salt and Pepper
Directions
Roast the Potatoes
Preheat oven to 425. Cut potatoes in half and cover generously with 4 Tbsp of olive oil. Salt and pepper to taste. Lay potatoes face down onto pan and cook for 15minutes.
Add Onions
Then cut ½ cup onion into half rounds adding onions on top of potatoes, cook potatoes for an additional 25minutes or until golden brown. Once done pull out and allow to cool before adding to salad.
Prepare the Tuna and Radish
Drain one can of Oregon’s Choice Gourmet Albacore. Cut 1 large radish and set aside.
Mix the Dressing
Mix 4 tbsp pesto, 2 tbsp lemon, remaining 2 tbsp olive oil and 1/4 each of salt and pepper.
Assemble
To assemble add to a bowl arugula, radish, purple onion, potato, Oregon’s Choice Gourmet Albacore and pesto dressing.