Tuna, herb and lemon tray bake
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
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
Lemon(s)
1 medium, sliced
Lemon juice
2 tbs
Dijon mustard
1 tsp
Rocket
100 g, wild variety
Cherry tomatoes
250 g, halved
Instructions
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.
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