2 packages (5 ounces) StarKist Tuna Fillets, Lemon and Cracked Pepper
2 fennel bulbs, cut into 1/4-inch slices
2 cans (14 ounces) artichoke hearts, drained & squeezed of water
1 onion, cut into wedges
2 tablespoons olive oil
Sea salt & freshly ground pepper, to taste

Mandarin Orange Dressing

1/4 cup extra virgin olive oil
Zest and juice of 1 lemon
2 tablespoons Italian parsley leaves
1 can (11 ounces) Mandarin oranges, drained
1/4 cup pitted black olives, rinsed and sliced in half (optional)
Sea salt & freshly ground pepper, to taste

Preheat oven to 375°F. In a medium bowl, toss vegetables with olive oil, and season with salt and pepper. Spread vegetables evenly onto heavy sheet pan and roast vegetables until lightly brown, about 15-20 minutes. Set aside and allow to cool. Spread roasted vegetables evenly on bottom of casserole dish. Top with tuna fillets, cover and refrigerate until ready to serve. Place dressing ingredients in closed jar and shake. Cover and refrigerate until ready to serve. To serve, heat tuna and vegetables in oven or microwave until warm. Drizzle sauce over tuna and vegetables or serve on the side. This dish is great with couscous or pasta.