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Tuna and Roasted Vegetable Salad

Tuna and Roasted Vegetable Salad

Amanda McKillop
Inspired by the sunlit markets of the Mediterranean, this salad marries silky oil-packed tuna with caramelized, oven-roasted vegetables and peppery greens. Briny olives and capers punctuate each bite, while a bright lemon-Dijon dressing ties everything together with lift and sheen. Expect contrasting textures—tender potatoes, juicy tomatoes, crisp celery—and a finish of toasted almonds for satisfying crunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Tongs or spatula
  • Chef's Knife
  • Cutting board
  • Skillet (for toasting nuts)
  • Microplane or fine grater

Ingredients
 
 

For the Roasted Vegetables:

  • 1 lb baby gold potatoes halved, scrubbed
  • 1 large red bell pepper cored and cut into 1-inch strips
  • 1 small red onion cut into 8 wedges
  • 1 pint cherry tomatoes left whole
  • 2 tbsp extra-virgin olive oil for roasting vegetables
  • ½ tsp kosher salt for seasoning vegetables
  • ¼ tsp freshly ground black pepper for seasoning vegetables

For the Tuna & Salad Base:

  • 10 oz oil-packed tuna drained well, flaked into large pieces
  • 5 oz baby arugula washed and spun dry
  • ½ cup Castelvetrano olives pitted and halved
  • 2 tbsp capers rinsed and drained
  • ⅓ cup celery thinly sliced
  • ¼ cup flat-leaf parsley roughly chopped

For the Lemon-Dijon Dressing:

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic finely grated
  • ½ tsp lemon zest finely grated
  • ¼ tsp kosher salt for dressing
  • ¼ tsp freshly ground black pepper for dressing

For Finishing:

  • ¼ cup toasted almonds coarsely chopped
  • ½ tsp crushed red pepper flakes optional, for heat

Instructions
 

  • Preheat and Prepare the Pan: Heat the oven to 425°F / 220°C with a rack in the center. Line a rimmed baking sheet with parchment for easy cleanup and crisp edges.
  • Toss the Sturdy Vegetables: In a large bowl, combine the potatoes, red bell pepper, and red onion. Drizzle with 2 tbsp olive oil, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat. Spread in an even layer on the prepared sheet, leaving space between pieces.
  • Roast, Then Add Tomatoes: Roast the vegetables for 20 minutes at 425°F / 220°C until the potatoes are beginning to blister and edges turn golden. Remove the pan, add the cherry tomatoes, toss gently with the hot vegetables, and return to the oven for another 10 minutes, until the tomatoes just burst and everything is tender with caramelized edges.
  • Toast the Almonds: While the vegetables roast, warm a dry skillet over medium heat. Add the chopped almonds and toast, stirring, for 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool so they stay crisp.
  • Whisk the Lemon-Dijon Dressing: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, garlic, lemon zest, 1/4 tsp kosher salt, and 1/4 tsp black pepper until emulsified and glossy, about 30–45 seconds.
  • Flake the Tuna: Drain the oil-packed tuna thoroughly. Using a fork, flake into bite-sized pieces, keeping some larger chunks for texture.
  • Dress the Greens and Vegetables: Place the baby arugula in a large mixing bowl. Add the warm roasted vegetables and drizzle with half of the dressing. Toss gently with tongs until the arugula is lightly coated and just beginning to wilt.
  • Fold In Tuna and Briny Accents: Add the tuna, olives, capers, celery, and parsley. Spoon over the remaining dressing and fold carefully to keep tuna pieces intact. Taste and adjust seasoning with a pinch more salt or lemon if desired.
  • Finish and Serve: Scatter the toasted almonds and, if using, red pepper flakes over the top. Serve immediately while the vegetables are still warm and the greens are supple.

Notes

Chef’s Tips:

  • Use oil-packed tuna for superior texture and flavor; if using water-packed, whisk an extra 1 tbsp olive oil into the dressing.
  • For deeply caramelized vegetables, avoid crowding the pan—space promotes browning rather than steaming.
  • Season in layers: salt the vegetables before roasting, then balance with the bright, lightly sweet dressing.
  • Make-ahead: roast vegetables up to 1 day in advance and rewarm at 350°F / 175°C for 8–10 minutes before assembling.
  • Greens swap: baby spinach or little gem lettuce also work; keep greens tender to contrast the hearty roast veg.
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