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96% would make again

Tuna Salad With Roasted Veggies

Tasty Team
June 10, 2019

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 565
  • Fat 19g
  • Carbs 57g
  • Fiber 9g
  • Sugar 14g
  • Protein 41g

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!

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 565
  • Fat 19g
  • Carbs 57g
  • Fiber 9g
  • Sugar 14g
  • Protein 41g

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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