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Tuna Salad With Roasted Veggies

Name: Tuna Salad With Roasted Veggies
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup green beans, trimmed; 2 cups baby potato, halved; 1 lemon, sliced; 1 tablespoon olive oil, divided; ½ teaspoon salt, plus more to taste; ½ teaspoon pepper, plus more to tate; ½ teaspoon paprika; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh thyme, minced; 3 cloves garlic, minced; 1 red bell pepper, halved and seeded; mixed greens salad; hard-boiled egg, optional; 2 tablespoons balsamic vinaigrette, optional; 10 oz tuna, canned, drained; 1 stalk celery, diced; ¼ cup greek yogurt; salt, to taste; pepper, to taste; 1 teaspoon fresh parsley

By Tasty35 min2 servings

Say hello to a scrumptious twist on a classic favorite with this Tuna Salad with Roasted Veggies recipe. Packed with flavor and nutritious ingredients, this dish is perfect for a light lunch or a satisfying side.

Instructions

1
Preheat the oven to 375˚F (190˚C).
2
On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
3
Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
4
Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
5
Roast for 20 minutes until vegetables are golden brown. Let cool.
6
Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
7
Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
8
Serve with a balsamic vinaigrette, if desired.
9
Enjoy!