• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6, C, E, P
MineralsNatrium, Silicon, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small red new potatoes, quartered

  2. 2 tablespoons olive oil

  3. coarse salt and ground pepper

  4. 2 pints grape tomatoes

  5. 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried

  6. 1/4 cup Lemon Vinaigrette to Make

  7. 1 1/2 Cup

  8. 2 cans (6 ounces each) tuna in olive oil, drained

  9. 1/2 cup pitted Kalamata olives

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.

  2. In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.


Send feedback