Photo of Tuna, herb & lemon traybake by WW

Tuna, herb & lemon traybake

Points® value
Total Time
30 min
5 min
25 min
Traybakes are the ultimate hands-off supper – just pop all your ingredients onto the tray, and let your oven do the rest.


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


2 medium, 1 zested and juiced and 1 finely sliced

Parmesan Cheese

2 tablespoon(s), grated, finely grated

Dijon Mustard

1 teaspoon(s), level


100 g

Cherry Tomatoes

300 g, mixed, halved

Basil, fresh

1 tablespoon(s), roughly torn


  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.