Tuna Salad With Roasted Veggies
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!
Recipe from tasty.co
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Ingredients (20)
- •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