Tuna, herb & lemon traybake
4
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Traybakes are the ultimate hands-off supper – just pop all your ingredients onto the tray, and let your oven do the rest.
Ingredients
New potatoes, raw
600 g, cut into 1 cm cubes
Olive Oil
2 tablespoon(s)
Thyme, Dried
1 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Tuna, raw
480 g, 4 x 120g fillets
Lemon
2 medium, 1 zested and juiced and 1 finely sliced
Parmesan Cheese
2 tablespoon(s), grated, finely grated
Dijon Mustard
1 teaspoon(s), level
Rocket
100 g
Cherry Tomatoes
300 g, mixed, halved
Basil, fresh
1 tablespoon(s), roughly torn
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potatoes in a bowl with half the oil and the dried herbs. Season and toss together to combine. Spread the potatoes out onto a large baking tray and bake for 15 minutes.
2
Meanwhile, put the tuna steaks into the bowl with the lemon zest and remaining oil, then gently turn to coat the tuna. Once the potatoes have been in the oven for 15 minutes, scatter the Parmesan over the potatoes and toss together. Arrange the tuna steaks and lemon slices between the potatoes and bake for 10 minutes, turning the tuna halfway through.
3
Meanwhile, make the salad dressing. In a small jug, whisk the oil with the lemon juice, mustard and 1 tablespoon cold water. Put the rocket and tomatoes in a bowl and toss with the dressing.
4
Serve the tuna and potatoes garnished with the basil and some freshly ground black pepper, with the salad on the side.
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