Roasted broccoli tuna salad
Delight your taste buds with this delectable roasted broccoli tuna salad, a perfect combination of flavors and textures that will leave you craving for more.
Ingredients:
- 1 Head of broccoli
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 1 pinch Fresh cracked pepper
- 1 teaspoon Dried Garlic
- 3 cups (Leftover) roasted broccoli florets
- 140g Can of Tuna
- 0.5 Avocado, mashed
- 1 tablespoon Dijon Mustard
- 1 tablespoon Olive oil
- 6 Cherry tomatoes
- 5-6 Green olives
- 1 pinch Salt and pepper
Instructions:
- For the roasted broccoli, start by preheating the oven to 400°F (200°C). Cut the broccoli into medium-sized florets, wash thoroughly in a colander, and pat dry with paper towels. Place the florets in a roasting dish that can accommodate them evenly. Drizzle two tablespoons of olive oil over the broccoli, then sprinkle with coarse sea salt, freshly ground pepper, and 1 teaspoon of dried garlic. Gently toss the broccoli with your hands to ensure even coating of oil and seasonings. Roast in the preheated oven for 30-35 minutes, adjusting the cooking time based on your desired level of crispiness. Remember to stir the broccoli halfway through cooking. Aim for golden brown, crispy floret tips that may lightly stick to the dish without burning. Pay close attention towards the end of the cooking time. To store any leftovers, allow the roasted broccoli to cool to room temperature, then transfer to an airtight container and refrigerate for 1-2 days.
- Remove the excess water from the tuna and flake it using a fork in a mixing bowl. Stir in the Dijon mustard and mashed avocado, then season with a dash of salt.
- Utilize leftover broccoli by cutting it into smaller florets or chopping it into coarse pieces. Heat a skillet and sauté the broccoli pieces for 2-3 minutes without adding any additional fat to enhance its crispiness. Towards the end of cooking, melt cheese on top, if desired. Once done, remove from heat and combine with the prepared tuna mixture.
- Cut the cherry tomatoes into quarters and mix them with the broccoli and tuna. Include the olives and almonds, then drizzle with olive oil and season with salt and pepper. Gently stir the ingredients to combine well before serving.
Summary:
- Calories: 961 kcal
- Fat: 63 g
- Protein: 55 g
- Carbs: 66 g
- Potassium: 3642 mg
- Magnesium: 264 mg