Step 1

Preheat the oven to 375˚F (190˚C).

Step 2

On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.

Step 3

Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.

Step 4

Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.

Step 5

Roast for 20 minutes until vegetables are golden brown. Let cool.

Step 6

Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.

Step 7

Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.

Step 8

Serve with a balsamic vinaigrette, if desired.

Step 9

Enjoy!