Name: Canned tuna and roasted potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained; 8 oz small Yukon Gold potatoes, halved; 1 tbsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 1/2 tbsp red onion, finely chopped; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

476 calories

Protein: 44g; 38% of calories
Carbs: 40g; 34% of calories
Fat: 15g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a medium bowl, toss the halved potatoes with half the olive oil, half the salt, and half the pepper. Arrange the potatoes cut-side down on the prepared pan. Roast for 25 to 30 minutes until a knife slides easily into the center and the cut sides are golden brown.
While the potatoes roast, place the drained tuna in a small bowl and flake it with a fork. Stir in the remaining olive oil, the lemon juice, chopped red onion, and parsley. Season with the remaining salt and pepper, tasting to ensure the salt is balanced.
Once the potatoes are tender and golden, transfer them to a plate. Serve the seasoned tuna alongside the warm roasted potatoes.

Nutrition

Ingredients

Instructions

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