NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Canned tuna in water

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

5 whole Kalamata olives

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly wedge the red onion.

• 3

  Place the zucchini, peppers, and onions on the baking sheet, drizzle with 0.5 tbsp of olive oil, and sprinkle with sea salt and black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly charred around the edges.

• 5

  While the vegetables roast, drain the canned tuna and flake it into a large mixing bowl using a fork.

• 6

  In a small jar or bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, minced garlic, and dried oregano.

• 7

  Add the roasted vegetables, halved cherry tomatoes, and sliced Kalamata olives to the bowl with the tuna.

• 8

  Pour the lemon-oregano dressing over the mixture and toss gently until everything is well-coated and fragrant.