6 med. potatoes (about 2 lbs.)
1 med. onion
1 (8 oz.) bottle low-calorie Italian style salad dressing
1 (7 oz.) can solid pack tuna, without oil
1 (7 3/4 oz.) can salmon
1 tbsp. chopped fresh dill
Iceberg lettuce, washed and chilled

Scrub potatoes. Cook in boiling salted water, covered, just until tender, about 30 minutes. Drain; let cool slightly. Peel potatoes; cut into slices, 1/4 inch thick. Peel onion; slice, and separate into rings.

In shallow baking dish, arrange potato slices and onion rings in alternate layers. Add 3/4 cup dressing. Refrigerate covered 3 hours.

Meanwhile, drain tuna and salmon. Break into large chunks; remove any bone and skin from salmon. Place in small bowl; toss with remaining dressing. Refrigerate covered.

To serve: In shallow serving dish, arrange potato and onion in layers, alternately with fish mixture. Sprinkle dill over top. Garnish with lettuce. Makes 6 servings, 187 calories each.