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.

Quick Info

⏱️ 35 min • 🍽️ 2 servings • ⭐ 95%

Nutrition

575 cal • 49g protein • 51g carbs • 19g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Lunch] • [Pescatarian] • [Under 45 Minutes]

Ingredients

• 1 cup green beans, trimmed
• 2 cups baby potatoes, halved
• 1 lemon, sliced
• 1 tablespoon olive oil, divided
• ½ teaspoon salt, plus more to taste
• ½ teaspoon pepper, plus more to taste
• 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 salad greens
• Hard-boiled egg, optional
• Balsamic vinaigrette, optional
• 10 ounces canned tuna, drained
• 1 celery stalk, diced
• ¼ cup Greek yogurt
• Salt, to taste
• Pepper, to taste
• 1 tablespoon parsley

Instructions Preview

1. Preheat the oven to 375˚F (190˚C).
2. On a baking sheet lined with parchment pap…
3. Drizzle the vegetables with 2 teaspoons of…

…and 6 more steps

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Recipe by: Mercedes Sandoval • From: Goodful