Best 10 Tuna Salad With Roasted Veggies Recipe By Tasty Recipes

If you're looking for a healthy and flavorful meal, look no further than this tuna salad with roasted vegetables recipe by Tasty. This dish is packed with protein from the tuna and vegetables, and is a great source of vitamins and minerals. The roasted vegetables add a delicious smoky flavor, and the tangy dressing brings it all together. It's a quick and easy meal that can be enjoyed for lunch or dinner, and is sure to be a hit with the whole family.

Here are our top 10 tried and tested recipes!

VEGGIE ROAST AND TUNA SALAD RECIPE BY TASTY

Veggie Roast And Tuna Salad Recipe by Tasty image

Here's what you need: tahini, harissa paste, pomegranate molasses, brine, salt, tuna, red bell pepper, brussels sprouts, olive oil, Za'atar spice mix, balsamic vinegar, salt, fresh parsley, Za'atar, balsamic vinegar, red chili flakes, garlic, shallot, caper, olive oil, bread croutons

Provided by Elizabeth Mathew

Categories Lunch

Yield 2 servings

Number Of Ingredients 21

Ingredients

2 teaspoons tahini
1 ½ teaspoons harissa paste
1 ½ teaspoons pomegranate molasses
1 tablespoon brine, from pickled olives
salt, as needed
1 cup tuna, canned
1 red bell pepper, cubed
2 ½ cups brussels sprouts, cut into halves
1 tablespoon olive oil
1 tablespoon Za'atar spice mix
2 teaspoons balsamic vinegar
salt, to taste
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

Steps:

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.
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.
Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
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.

Nutrition Facts : Calories 694 calories, Carbohydrate 76 grams, Fat 25 grams, Fiber 13 grams, Protein 40 grams, Sugar 14 grams

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Tuna Salad With Roasted Veggies Recipe by Tasty image

Here's what you need: green beans, baby potato, lemon, olive oil, salt, pepper, paprika, fresh rosemary, fresh thyme, garlic, red bell pepper, mixed greens salad, hard-boiled egg, balsamic vinaigrette, tuna, celery, greek yogurt, salt, pepper, fresh parsley

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 20

Ingredients

1 cup green beans, trimmed
2 cups baby potato, 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
10 oz tuna, canned, drained
1 stalk celery, diced
¼ cup greek yogurt
salt, to taste
pepper, to taste
1 teaspoon fresh parsley

Steps:

Preheat the oven to 375˚F (190˚C).
On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
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.
Roast for 20 minutes until vegetables are golden brown. Let cool.
Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
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.
Serve with a balsamic vinaigrette, if desired.
Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 9 grams, Protein 41 grams, Sugar 14 grams

VEGGIE-LOADED TANGY TUNA SALAD

Veggie-Loaded Tangy Tuna Salad image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (12-ounce) can or pouch albacore tuna packed in water, drained and flaked
1 cup finely chopped red and yellow bell peppers
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2/3 cup fat-free mayonnaise
1 tablespoon plus 1 teaspoon honey mustard
2 teaspoons sweet relish
1/8 teaspoon salt
1/8 teaspoon black pepper
Cut bell peppers (for scooping)
Lettuce leaf "cups"

Steps:

Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

VEGETABLE TUNA SALAD

Vegetable Tuna Salad image

My mom use to make this salad growing up. Its great with crackers or on tostadas with shredded cabbage on top. You could easily add 2 cups of noodles and make this a tuna pasta salad.

Provided by mamadelogan

Categories Lunch/Snacks

Time 10m

Yield 1/3 cup each, 3 serving(s)

Number Of Ingredients 8

Ingredients

15 ounces mixed vegetables (drained)
2 (6 ounce) cans tuna (drained and flaked)
1/3 cup onion, chopped (green or red or white works fine)
1/2 cup mayonnaise
2 -3 tablespoons cilantro (basil or parsley work fine as well)
2 plum tomatoes, chopped
1/4 teaspoon kosher salt (or to taste)
1/8 teaspoon black pepper (or to taste)

Steps:

Combine all ingredients in bowl; mix well to combine. refrigerate for at least one hour to allow all the flavors to meld. The longer the better.
Enjoy!

Nutrition Facts : Calories 400.7, Fat 19.1, SaturatedFat 3.4, Cholesterol 53.2, Sodium 682.2, Carbohydrate 26, Fiber 5, Sugar 7.8, Protein 31

QUICK TUNA SALAD

Quick Tuna Salad image

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3

Ingredients

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Steps:

Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

MIXED VEGGIE TUNA SALAD SANDWICH

Mixed Veggie Tuna Salad Sandwich image

Mixed veggies perk up the classic tuna salad sandwich. Serve alongside fruit cups and your favorite chips. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (12 ounces) white water-packed tuna, drained and flaked
1/2 cup frozen mixed vegetables, thawed and chopped
1/3 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon ranch salad dressing mix
4 hamburger buns, split

Steps:

In a large bowl, combine the first five ingredients. Spoon tuna mixture onto bun bottoms; replace tops., Place each sandwich on a piece of heavy-duty foil (about 12 in. square). Fold foil around each sandwich and seal tightly; place packets on a baking sheet. , Bake at 400° for 10-15 minutes or until heated through.

Nutrition Facts :

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Main Dish Salad with Tuna and Vegetables image

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6 as a main dish

Number Of Ingredients 14

Ingredients

2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (can substitute some yogurt for some of the olive oil for a low-fat dressing)
1 pound medium-size Yukon gold or red bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
1/2 pound green beans, trimmed and cut in half if long, or broccoli florets
2 hard-cooked eggs, peeled and cut in wedges
1 small head of Boston lettuce, romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives, marjoram

Steps:

In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams

VEGGIE TUNA SALAD

Veggie Tuna Salad image

Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.

Provided by Sara s

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

3 (5 ounce) cans tuna, drained
½ jicama root, peeled and diced
½ cup mayonnaise, or as needed
7 tablespoons prepared mustard
3 stalks celery, finely chopped
¼ cup freshly chopped parsley
3 radishes, cut into matchsticks
2 tablespoons steak seasoning

Steps:

Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 6 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 0.9 g, Sodium 984.7 mg, Sugar 2.1 g

GARDEN TUNA SALAD

Garden Tuna Salad image

Categories Salad Fish Pasta Tomato Vegetable Picnic Kid-Friendly Quick & Easy Lunch Tuna Cucumber Summer Winter Healthy Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 6-ounce can water-packed tuna, drained, flaked
1 large tomato, chopped
1 medium cucumber, peeled, seeded, chopped
1 small red bell pepper, chopped
1/2 cup chopped green onions
2 celery stalks, chopped
4 ounces (about 1 cup) small shell pasta, freshly cooked
6 tablespoons (or more) prepared ranch-style salad dressing
3 tablespoons chopped fresh dill or 1 tablespoon dried dillweed

Steps:

Combine first 6 ingredients in large bowl. Mix in pasta. Add dressing and dill and blend well. Season salad to taste with salt and pepper. (Salad can be prepared 2 hours ahead. Cover and refrigerate.) Adjust salad with more dressing if desired and serve.

Tips:

Choose fresh, high-quality tuna: Look for tuna steaks or fillets that are firm and have a bright red color. Avoid any tuna that is brown or has a slimy texture.
Roast the vegetables ahead of time: This will save you time when you're assembling the salad. You can roast the vegetables up to 3 days in advance and store them in the refrigerator.
Use a variety of vegetables: This will add flavor and texture to the salad. Some good options include broccoli, cauliflower, carrots, zucchini, and bell peppers.
Don't overcook the tuna: Tuna is a delicate fish that can easily become dry and tough. Cook it only until it is opaque in the center, about 3-4 minutes per side.
Use a light dressing: A light dressing will allow the flavors of the tuna and vegetables to shine through. A good option is a simple vinaigrette made with olive oil, vinegar, and Dijon mustard.

Conclusion:

Tuna salad with roasted vegetables is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories. The roasted vegetables add a sweet and smoky flavor to the salad, and the light dressing helps to keep it moist and flavorful. This salad is sure to be a hit with everyone who tries it!