Ingredients
2 cans (5 oz each) solid white tuna, drained
1.5 cups cherry tomatoes, halved
1 small cucumber, sliced
1/4 red onion, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
2 cups fresh parsley, chopped
Instructions
Preheat oven to 275°F (135°C)
Toss cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast 20 minutes
While tomatoes roast, mix tuna with 1 tbsp olive oil, lemon juice, garlic powder, remaining salt, and pepper
Assemble bowls with roasted tomatoes, tuna, cucumber, red onion, and parsley
Notes
Use full-fat canned tuna for highest protein content
Substitute arugula or romaine for cucumber if preferred
Add avocado slices for healthy fats
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Roasting
- Cuisine: Modern
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 55mg