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Photo of Tuna, herb and lemon tray bake by WW

Tuna, herb and lemon tray bake

4 - 8
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min


Baby potato

600 g, (chat), cut into 1cm cubes

Olive oil

2 tbs

Dried thyme

1 tsp

Dried oregano

1 tsp

Fresh lemon rind

2 tsp, finely grated

Raw tuna

480 g, (4 x 120g steaks)

Grated parmesan cheese

2 tbs, finely grated


1 medium, sliced

Lemon juice

2 tbs

Dijon mustard

1 tsp


100 g, wild variety

Cherry tomatoes

250 g, halved


  1. Preheat oven to 220°C. Combine potato, 2 teaspoons oil, thyme and oregano in a bowl. Season with salt and pepper and toss to combine. Spread potato out in a large baking dish and bake for 15 minutes.
  2. Meanwhile, combine rind and 2 teaspoons olive oil in a shallow dish. Add tuna and turn gently to coat.
  3. Sprinkle parmesan over potato and toss to combine. Arrange tuna and lemon slices among potato and bake for 10 minutes, turning tuna halfway through.
  4. Meanwhile, whisk remaining oil, juice, mustard and 1 tablespoon cold water in a jug. Combine rocket and tomato in a bowl and toss with dressing.
  5. Season tuna and potato with black pepper. Serve with rocket salad.