Greek · Dinner
Baked Tuna Bowl with Vegetables
Baked tuna loin flaked over roasted zucchini, bell pepper, and cherry tomatoes, finished with kalamata olives, crumbled feta, and a lemon-oregano dressing. The Greek-style bowl uses olive oil, garlic, and dried oregano for flavour, served warm with fresh parsley.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
451Calories
41.8gProtein
26.1gFat
14.2gCarbs
6.8gSugar
3.9gFiber
932mgSodium
66mgChol
7.8gSat Fat
1020mgPotassium
285mgCalcium
2.4mgIron
2.8mcgVitamin B12
72mgVitamin C
gluten-free
low-carb
protein-rich
low-cholesterol
mediterranean
hidden-gems
gluten-free
low-chol
Instructions
1
Prep
Heat oven to 400°F (200°C). Slice zucchini into half-moons and bell pepper; halve cherry tomatoes. Mince garlic and toss with dried oregano. Toss vegetables with half the olive oil, salt, and pepper on a sheet pan.
2
Roast
Roast vegetables at 400°F (200°C) for 10 minutes until peppers soften and zucchini edges turn light golden.
3
Bake
Place tuna on pan, rub with remaining olive oil, minced garlic, and oregano mixture. Bake at 400°F (200°C) for 10–12 minutes until opaque and flakes easily.
4
Plate
Flake tuna into bowl, arrange roasted vegetables alongside, scatter feta and olives over top. Drizzle lemon juice and finish with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g fresh tuna loin
- 2 tbsp2 tbsp olive oil, divided, plus extra for drizzling
- 22 small zucchini (about 100g)
- 11 bell pepper (about 75g)
- 1 cup1 cup cherry tomatoes (about 75g)
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp30ml lemon juice
- 3 oz86g feta
- 2 tbsp2 tbsp kalamata olives, pitted
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
