Veggie Roast And Tuna Salad
Say hello to a vibrant and nutritious Veggie Roast and Tuna Salad that'll make your taste buds dance! This colorful dish is packed with roasted veggies, flaky tuna, and a zesty dressing, perfect for a light lunch or dinner.
Instructions
- 1
Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
- 2
Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
- 3
Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
- 4
Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (19)
- •2 teaspoons tahini
- •1 ½ teaspoons harissa paste
- •1 ½ teaspoons pomegranate molasses
- •1 tablespoon brine, from pickled olives
- •salt, as needed
- •1 cup tuna, canned
- •1 red bell pepper, cubed
- •2 ½ cups brussels sprouts, cut into halves
- •1 tablespoon olive oil
- •1 tablespoon Za’atar spice mix
- •2 teaspoons balsamic vinegar
- •salt, to taste
- •1 handful fresh parsley
- •2 teaspoons Za’atar
- •1 teaspoon red chili flakes
- •2 cloves garlic, cut into thin slivers
- •1 shallot, sliced thin
- •2 teaspoons caper
- •¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt