Best 14 Veggie Roast And Tuna Salad Recipe By Tasty Recipes
Are you ready to embark on a culinary adventure that blends the vibrant flavors of roasted vegetables with the delicate taste of tuna? Look no further! We present to you the "Veggie Roast and Tuna Salad Recipe by Tasty," a delightful dish that combines the goodness of fresh vegetables, succulent tuna, and a zesty dressing. Get ready to tantalize your taste buds with this vibrant and nutritious meal that promises to elevate your lunch or dinner routine.
Let's cook with our recipes!
ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY
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
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
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!
VEGGIE ROAST AND TUNA SALAD RECIPE BY TASTY
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
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
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
STACY'S CRUNCHY TUNA SALAD
Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!
Provided by Stacy Scott-Calcagni
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 12.6 g, Cholesterol 75 mg, Fat 35.5 g, Fiber 3.2 g, Protein 35 g, SaturatedFat 5.9 g, Sodium 1207.2 mg, Sugar 5.9 g
CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY
Here's what you need: lemon, lemon, small red onion, small yellow bell pepper, small red bell pepper, celery stalks, carrots, solid white canned tuna in water, dried farfalle pasta, celery, whole cumin seeds, ground turmeric, white vinegar, dijon mustard, Hellmann's® Mayonnaise, kosher salt, red pepper flakes, freshly ground black pepper, large fresh basil leaves, fresh chives, reserved carrot tops and stem
Provided by Hellmann's
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
- Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
- Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
- Pour the dressing over the pasta salad and toss until well coated.
- Garnish with the celery leaves and serve immediately.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 16 grams, Fiber 18 grams, Protein 25 grams, Sugar 8 grams
EASY AND TASTY TUNA SALAD
Great for sandwiches, serving on greens, or halves of ripe tomatoes. The capers and roasted peppers give a really nice flavor that is great for a change from the ordinary.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- serve on toast, rolls, salad greens, or halves of ripe tomatoes.
Nutrition Facts : Calories 264.5, Fat 15.5, SaturatedFat 2.9, Cholesterol 92.9, Sodium 411.2, Carbohydrate 9, Fiber 0.2, Sugar 2.6, Protein 21.9
TUNA, BACON, AND VEGGIE SALAD
If your tired of regular tunafish, give this recipe a try.Cooking time doesn't include boiling the eggs or frying the bacon. "Cook" time is really the time it needs to chill.If you like you can place 1/8 cup of "french- fried onions on top of each serving. This can be used for either lunch or a light dinner.Submitted to "ZAAR" on June10th,2008
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine first six ingredients and chill for at least 2 hours.
- Add peas and tomatoes,chill for another 30 minutes.
- Then if using lettuce, place 2 leaves on two small plates.
- Divide tuna salad evenly over lettuce leaves.
- If using french fried onions,place 1/8 cup over each mound of tuna.
- Enjoy :).
Nutrition Facts : Calories 539.5, Fat 38.2, SaturatedFat 10.6, Cholesterol 286.1, Sodium 1671.4, Carbohydrate 14.2, Fiber 1.8, Sugar 5.3, Protein 33.5
AVOCADO TUNA SALAD
This tasty avocado tuna salad with crunchy apple, toasted walnuts, celery, red onion, and dill proves that tuna salad doesn't have to be boring! The mayo is optional in this recipe - the mashed avocado will give it a creamy texture. Serve on top of greens, or enjoy it all by itself.
Provided by Dbanakis
Categories Tuna Salad
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 10.7 g, Cholesterol 21.5 mg, Fat 18.4 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 212 mg, Sugar 3.5 g
VEGGIE TUNA SALAD
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
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
VEGETABLE TUNA SALAD
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
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
VEGETARIAN TUNA SALAD
A friend passed this on from an old cookbook, and I love it! It doesn't taste exactly like tuna, but it's similar. It's great for a sandwich, very easy to make, and high in protein. If you're trying to make it super healthy, go for low-fat mayo.
Provided by filaughn
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put beans in a medium-sized bowl and mash well.
- Add remaining ingredients and mix well.
- Chill for several hours before serving.
Tips:
- Choose the Right Vegetables: Opt for firm, colorful veggies like broccoli, potatoes, carrots, and zucchini. These hold their shape well during roasting.
- Cut Veggies Uniformly: Ensure uniform-sized veggie pieces to ensure even cooking. Smaller pieces cook faster, while larger ones take longer.
- Season Generously: Don't be shy with herbs, spices, and seasonings. A good blend enhances the natural flavors of the roasted vegetables.
- Drizzle with Olive Oil: Olive oil helps vegetables caramelize and adds a delightful flavor. Alternatively, you can use avocado or coconut oil.
- Roast at High Temperature: High heat (425°F or 220°C) is ideal for roasting. This creates crispy edges and tender interiors.
- Don't Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet to promote even roasting and prevent steaming.
- Flip or Stir Occasionally: Give the veggies a gentle toss or flip halfway through roasting to ensure even browning and cooking.
- Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the veggies from sticking.
Conclusion:
Roasted vegetables and tuna salad make a wholesome and versatile dish that can be enjoyed as a main course, side dish, or even as a filling for sandwiches and wraps. The roasted vegetables provide a delightful combination of flavors and textures, while the tuna salad adds a protein-packed and creamy element. Whether you're looking for a healthy and satisfying meal or a quick and easy lunch option, this recipe has you covered. Experiment with different vegetable combinations and seasonings to create your own unique variation of this delicious dish.
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