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MealDinnerSeafoodSaladsOccasionEuropeanDifficultyDietaryApplianceCooking StyleCuisineHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesPescatarianSpecial OccasionOne-Pot or PanMeal PrepWinterSummerSpringFallWeeknightDate NightLunchEasyHealthyDairy-FreeComfort FoodMediterranean

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.

Elizabeth Mathew
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Veggie Roast And Tuna Salad
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Veggie Roast And Tuna Salad

Ingredients

for 2 servings

Salad Dressing:

  • 2 teaspoons tahini
  • 1 ½ teaspoons harissa paste
  • 1 ½ teaspoons pomegranate molasses
  • 1 tablespoon brine, from pickled olives
  • salt, as needed

Salad Ingredients:

  • 1 cup tuna (200 g), canned
  • 1 red bell pepper, cubed
  • 2 ½ cups brussels sprouts (250 g), cut into halves
  • 1 tablespoon olive oil
  • 1 tablespoon Za’atar spice mix
  • 2 teaspoons balsamic vinegar
  • salt, to taste

For Garnish:

  • 1 handful fresh parsley
  • 2 teaspoons Za’atar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon red chili flakes
  • 2 cloves garlic, cut into thin slivers
  • 1 shallot, sliced thin
  • 2 teaspoons caper
  • 1 tablespoon olive oil
  • ¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt

Nutrition Info

  • Calories 472
  • Fat 24g
  • Carbs 33g
  • Fiber 6g
  • Sugar 8g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  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.
  5. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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