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Tuna Salad With Roasted Veggies

featured in No-Fuss Dinners You Can Make With Canned Tuna

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.

Mercedes Sandoval
Tasty Team
96% would make again
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Tuna Salad With Roasted Veggies

Inspired by theseasonedmom.com

Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

  • 1 cup green beans (360 g), trimmed
  • 2 cups baby potato (500 g), 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

Tuna salad

  • 10 oz tuna (285 g), canned, drained
  • 1 stalk celery, diced
  • ¼ cup greek yogurt (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon fresh parsley

Nutrition Info

  • Calories 575
  • Fat 19g
  • Carbs 51g
  • Fiber 7g
  • Sugar 11g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  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!
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Tuna Salad With Roasted Veggies

Inspired by theseasonedmom.com