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Tuna Salad With Roasted Veggies

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

Inspired by


for 2 servings

  • 1 cup
    green beans, trimmed (360 g)
  • 2 cups
    baby potato, halved (500 g)
  • 1 lemon, sliced
  • 1 tablespoon
    olive oil, divided
  • ½ teaspoon
    salt, plus more to taste
  • ½ teaspoon
    pepper, plus more to tate
  • ½ teaspoon
  • 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, canned, drained (285 g)
  • 1 stalk celery, diced
  • ¼ cup
    greek yogurt (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon
    fresh parsley
    Calories 517
    Fat 19g
    Carbs 44g
    Fiber 6g
    Sugar 8g
    Protein 39g

Estimated values based on one serving size.



  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!