Make Ahead

Roasted Broccoli Tuna Salad

January 28, 2014
1 Ratings
  • Serves 1-2
Author Notes

A new spin on the classic tuna salad using leftover roasted broccoli, with a failproof method for finger-licking, crispy, oven-roasted broccoli that you will fall in love with! —Mylittlejarofspices

What You'll Need
  • For the Roasted Broccoli
  • 1 Head of broccoli
  • 2 tablespoons Olive Oil
  • 1 teaspoon Sea Salt
  • 1 pinch Fresh cracked pepper
  • 1 teaspoon Dried Garlic
  • For the Roasted Broccoli Tuna Salad
  • 3 cups (Leftover) roasted broccoli florets
  • 5 ounces 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
  1. To make the roasted broccoli, preheat oven to 400°F (200°C). Chop broccoli into medium sized florets and wash well in a colander. Pat completely dry with paper towels and transfer to a roasting dish large enough to hold all the florets at the same level. Add two tablespoons of olive oil, coarse sea salt, fresh cracked pepper and 1 teaspoon of dried garlic. Toss with your hands to coat, making sure the oil and seasonings are evenly distributed. Roast in the oven for 30-35 minutes depending on the level of crispiness you wish. Stir the broccoli around halfway through cooking. You want the tips of the florets brown, crispy and slightly sticking to the bottom of the dish but not burnt so watch it carefully towards the end. To store as leftovers, let cool at room temperature, transfer to an airtight sealed container and refrigerate for 1-2 days.
  2. Drain the tuna from water and crumble it with a fork in a bowl. Combine with the dijon mustard and mashed avocado and season with a pinch of salt.
  3. Take your leftover broccoli and cut into smaller sized florets or chop coarsely into pieces. Sauté in a pan for 2-3 minutes without any added fat to give it extra crispiness. Add cheese (if using) toward the end and let it soften in the pan over the broccoli. Remove from heat and combine with the tuna.
  4. Quarter the cherry tomatoes and add to the broccoli and tuna, along with the olives and almonds. Add a drizzle of olive oil, some salt and cracked pepper and stir to combine. Serve.

See what other Food52ers are saying.

  • Dani Malloy
    Dani Malloy
  • Sara

2 Reviews

Dani M. April 24, 2020
Made this for a light lunch for 2! I roasted the broccoli the same day and used fresh garlic. Didn't have any green olives so subbed in 3 kalamata olives. I used the whole avocado and served with a side of grilled bread. Easy and seems like something that can be easily adaptable based on what I have on hand. Thumbs up!
Sara March 21, 2016
Help! The instructions mention adding cheese and almonds, but neither appears in the ingredients list. How much and what kind of each please?