Picture of Roasted Veggies & Tuna Salad

Roasted Veggies & Tuna Salad

Recipe by @cookingwithrocco

Here’s a quick and easy weeknight meal that’s healthy, satisfying, and absolutely delicious. You can prep the veggies and vinaigrette at the beginning of the week, so this salad will literally come together in minutes! 

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Tuna Recipes



Recipe by @cookingwithrocco

Here’s a quick and easy weeknight mealthat’s healthy, satisfying, andabsolutely delicious. You canprep the veggies andvinaigrette at the beginning of the week, so this salad willliterally come together in minutes!


    Tuna Salad

  • 2 (5oz) cans Wild Planet Albacore Wild Tuna

  • Roasted Veggies (see below) 

  • Cherry tomatoes, sliced in half 

  • Crispy chickpeas (see below - but optional) 

  • Arugula or other lettuce of choice 

  • Balsamic vinaigrette (see below) 

  • Extra Virgin Olive Oil

  • Salt & Pepper to taste 

  • Roasted Veggies

  • 1 Zucchini, cubed 

  • 1 yellow Squash, cubed 

  • 1 graffiti Eggplant, cubed 

  • 1/2 red onion, sliced

  • Olive Oil

  • Red pepper flakes 

  • Salt & Pepper 

  • Quick Balsamic Vinaigrette

  • 1/3 cup Balsamic vinegar 

  • 1/3 cup Olive oil

  • 2 tsp Honey

  • 2 tsp Dijon mustard

  • Salt to taste 



  1. Add all the balsamic vinaigrette ingredients to a small bowl, or an air tight container with a lid (such as a small deli container). Whisk, or shake vigorously until the dressing is emulsified. Taste and adjust salt as needed, then set aside in the fridge.  

  2. If you’re making crispy chickpeas - add the chickpeas to your air fryer, drizzle with a little olive oil and season with salt and pepper. Air fry at 390º for 12-15 minutes. Then set aside 

  3. Add all the summer veggies to a sheet tray. Liberally drizzle with olive oil and season with salt, pepper, and red pepper flakes. Roast at 425º for 20-30 minutes, or until the veggies are tender and cooked through. 

  4. Drain your tuna, and add it to a small bowl. Season with salt, pepper, and EVOO to taste. Then set aside. 

  5. Build your salad by adding a base of arugula (or other lettuce), followed by as much roasted veggies, tomatoes, and crispy chickpeas as your heart desires. Then add the seasoned tuna and a generous drizzle of balsamic vinaigrette. Taste, and adjust seasoning and vinaigrette as needed.

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