VEGGIE ROAST AND TUNA SALAD RECIPE BY TASTY

Veggie Roast And Tuna Salad Recipe by Tasty image

Provided by Elizabeth Mathew

Categories Lunch

Yield 2 servings

Number Of Ingredients 21

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