What is sheet pan tuna salad?

Sheet pan tuna salad is a modern twist on traditional tuna salad where the ingredients, including tuna, vegetables, and sometimes bread, are cooked together on a sheet pan for a flavorful and convenient meal.

How do you prevent sheet pan tuna salad from being dry?

To prevent dryness, use high-quality tuna in olive oil, add moisture-rich vegetables like tomatoes or cucumbers, and avoid overcooking the ingredients on the sheet pan. A light drizzle of olive oil before cooking also helps.

What vegetables can you add to sheet pan tuna salad?

Common vegetables to add include bell peppers, red onion, cherry tomatoes, zucchini, and asparagus. Choose vegetables that roast well and complement the flavors of tuna and other seasonings.

Is sheet pan tuna salad healthy?

Yes, sheet pan tuna salad can be very healthy! It's packed with protein from the tuna, vitamins and fiber from the vegetables, and healthy fats from olive oil. It's a balanced and nutritious meal option.

Amazing Sheet Pan Tuna Salad: 7 Easy & Proven Secrets

Description

Elevate your tuna salad game with this sheet pan miracle! Roasted veggies and toasted bread make this a flavor explosion.

Ingredients

Scale

2 (5-ounce) cans tuna in water, drained well
1/2 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped celery
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon black pepper
Pinch of salt
1 loaf French bread, sliced into 1-inch thick rounds
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 zucchini, sliced
1/2 red onion, sliced into wedges
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine the drained tuna, mayonnaise, red onion, celery, Dijon mustard, lemon juice, salt, and black pepper. Mix well and set aside.
In a separate large bowl, toss the sliced bell peppers, zucchini, and red onion wedges with olive oil, oregano, and garlic powder. Make sure the vegetables are evenly coated.
Arrange the bread slices and the vegetables in a single layer on a large sheet pan.
Bake for 15 to 20 minutes, or until the vegetables are tender and slightly charred, and the bread is lightly toasted.
Remove from oven and top bread with tuna salad. Garnish if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 4g
Protein: 15g
Cholesterol: 40mg

Keywords: tuna salad, sheet pan, easy, lunch, dinner, roasted vegetables