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Tuna and Roasted Root Vegetable Salad

Canned Tuna Recipes

Bumble Bee Recipes - Tuna and Roasted Root Vegetable Salad

Tuna and Roasted Root Vegetable Salad



Glistening with olive oil, vegetables have never looked so appealing as these gem-toned root veggies tossed with chunks of tonno. These might be a side dish, but don’t be surprised if the sweet and hearty roasted veggies steal the spotlight.

Prep Time: 32 minutes
Servings: 2

Ingredients

1 can (5 oz) Prime Fillet® Solid Light Tuna - Tonno in Olive Oil, drained

2 cups cubed root vegetables (potatoes, sweet potatoes, beets, turnips, carrots)

1/2 large yellow onion, quartered

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon minced garlic

2 cups arugula


Directions

Preheat oven to 425 degrees F. Combine oil, vinegar, salt, pepper, and garlic and toss with root vegetables to coat. Place in an 8-inch baking dish and bake until soft, stirring often, about 25-30 minutes. Remove from oven and allow to cool slightly. Break up the tuna and stir gently into the vegetables. Serve over a bed of greens or on the side of a main course.


Nutrition Information

For one serving (247g) - 1 1/2 cups roasted salad over 1 cup of greens: Calories 283 (107 from fat), Fat 12g (Saturated 1.9g), Trans Fat 0g, Cholesterol 30mg, Sodium 587mg, Total Carbohydrate 25g, Fiber 4g, Sugars 9g, Protein 18g