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.

Quick Info

⏱️ 45 min • 🍽️ 2 servings • ⭐ 100%

Nutrition

275 cal • 13g protein • 35g carbs • 11g fat

Tags

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

Ingredients

• Tahini – 2 tsp
• Harissa Paste – 1.5 tsp
• Pomegranate molasses – 1.5 tsp
• Brine from pickled olives – 1 or 2 tbsp
• Salt – as needed
• Canned Tuna – 200 gms
• Red Bell Pepper – 1 large, cubed
• Brussels sprouts – 250 gms, cut into halves
• Olive Oil – 1 tbsp
• Za’atar spice mix – 1 tbsp
• Balsamic Vinegar – 2 tsp
• Salt – to taste
• Fresh Parsley – A handful
• Za’atar- 2 tsp
• Balsamic Vinegar – 2 tsp
• Red chilli flakes – 1 tsp
• Garlic cloves – 2 or 3, cut into thin slivers
• Shallots – 1 or 2 small, sliced thin
• Capers – 2 tsps
• Olive Oil – 1 tbsp
• n/a

Instructions Preview

1. Roast the brussel sprouts and bell pepper …
2. Once the veggies are roasted, take a salad…
3. Fry a few capers and slivers of small onio…

…and 1 more step

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Recipe by: Elizabeth Mathew • From: Tasty