Roasted Vegetables

• Warm, rustic roasted vegetables are an appetizing, colorful pairing with your tuna casserole, and the roasting vegetable process takes minimal prep time. After cleaning and skinning your vegetables, cut them into bite-size pieces, toss them lightly in olive oil and season with salt and pepper. Spread them on a single layer on a baking sheet and place it in the oven at 400 degrees Fahrenheit for 25 to 35 minutes until fork-tender. Vegetables such as squash, peppers and tomatoes have a shorter roasting time then denser veggies such as beets, potatoes and sweet potatoes.

Crunchy Salad

• Since the tuna casserole is a warm entree, serve a cold vegetable salad as a side dish. Lettuce options include iceberg, Romaine, red leaf and butter varieties; combine sliced tomatoes, cucumbers, onion and bell pepper for added crunch. To enhance the flavor, add other salad favorites such as black olives, chick peas and chopped nuts. Provide several dressing options, including Italian, French, vinaigrette, Thousand Island and ranch.

Cole Slaw

• Cole slaw adds crunch to your dinner alongside the creamy casserole. Ideas include a crunchy bacon slaw that marries red and white cabbage, chopped bacon, peanuts and a cider vinegar dressing. Alternatively, make a fresh apple slaw with red and white cabbage, chopped apples, dried cranberries and red onions, tossed in an Italian dressing. The key is to prepare a vinegar-based, not mayonnaise-based, slaw to lighten up your meal.

Dipping Bread

• Though carbohydrates are already present in tuna casserole in the pasta, the mixture isn't crunchy. Serve a fresh piece of crusty bread to dip into the remaining casserole sauce. Slicing and brushing a French baguette or artisan bread with olive oil before toasting give a crunchy crust to the bread. You might even serve flavored bread such as olive and rosemary or garlic bread with mozzarella cheese on top.