Tuna and Lentil Salad with Roasted Seasonal Vegetables
A hearty and flavorful cold salad featuring protein-rich tuna and lentils, combined with sweet roasted bell peppers and zucchini, fresh red onion, and vibrant herbs, all tossed in a simple lemon-herb dressing.
Nutrition Facts
Ingredients
Instructions
Step 1
Preheat oven to 200°C.
Step 2
Chop bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.
Step 3
Toss bell pepper, zucchini, onion, and garlic with 10ml of olive oil, salt, and pepper on a baking sheet.
Step 4
Roast for 20-25 minutes, or until tender and slightly caramelized.
Step 5
While vegetables roast, drain the canned tuna thoroughly.
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