Tuna and Bean Salad with Roasted Vegetables
70% autentično · Mediterranean Fusion
An elevated take on the classic, incorporating the sweetness of roasted vegetables like cherry tomatoes and zucchini for added depth and flavor.
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Sastojci
- Canned tuna in olive oil, drained2 cans (approx. 150g each)
- Cannellini beans, drained and rinsed1 can (approx. 400g)
- Cherry tomatoes1 cup
- Zucchini, cut into 1-inch chunks1 medium
- Garlic, minced1 clove
- Olive oil4 tablespoons
- Balsamic vinegar2 tablespoons
- Capers, drained1 tablespoon
- Fresh basil, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 200°C (400°F).
- 2
On a baking sheet, toss cherry tomatoes and zucchini chunks with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
- 3
Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
- 4
While vegetables roast, drain tuna and flake into a large bowl. Add cannellini beans and capers.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper.
- 6
Once vegetables are roasted, let them cool slightly, then add them to the tuna and bean mixture.
- 7
Pour the balsamic vinaigrette over the salad. Add chopped fresh basil.
- 8
Gently toss to combine. Serve warm or at room temperature.
