Tuna Roast Source Recipe

Inspired by Bandana's Bar-B-Q Evansville IN

Time40m

Serves4

Calories 480, Total Fat 20g, Cholesterol 60mg, Sodium 220 mg, Total Carbohydrates 71g

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 cups Canned tuna (in water)

1 cup Cooked quinoa

1 cup Diced bell peppers

1 cup Chopped onions

3 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

1 teaspoon Watkins garlic powder

1 teaspoon Dried oregano

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Method

Cooking Instructions

Prepare the Ingredients

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the drained canned tuna, cooked quinoa, diced bell peppers, and chopped onions.

Mix the Dressing

In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.

Combine and Bake

Pour the dressing over the tuna mixture and stir well to combine. Transfer the mixture into a baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until heated through and slightly golden on top.

Serve

Remove from the oven, let it cool for a few minutes, then serve warm. Enjoy your Tuna Roast!