This easy traybake, fresh traybake really is the perfect midweek dinner recipe. You could swap the tuna for your favourite fish, or even chicken breast, if you like. Use whatever veggies you have in your fridge.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
366
Ingredients
2
red onions, each cut into 8 wedges through the root
350g
new potatoes, halved if large
150g
green beans, stalked ends trimmed
1Tbsp.
olive oil
1Tbsp.
dried oregano
1
each red and yellow pepper, deseeded and sliced
100g
pitted black or green olives
350g
cherry tomatoes
4g
tuna steaks
50g
rocket
For The Salsa Verde Dressing
20g
pack parsley, leaves picked
2
anchovy fillets in oil, drained
1
garlic clove, crushed
1Tbsp.
extra virgin olive oil
1Tbsp.
capers, drained
1Tbsp.
Dijon mustard
1Tbsp.
red wine vinegar
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the onions, potatoes and beans in the oil, oregano and some seasoning. Roast for 25min. Mix through the peppers and return to the oven for 15min.
Step 2Add olives and tomatoes, then lay on the tuna steaks. Grind over some black pepper; return to the oven for 15min.
Step 3Meanwhile, make the salsa verde dressing. In the small bowl of a food processor, pulse the parsley, anchovies and garlic until finely chopped. Add remaining ingredients and 1tbsp water and pulse until as smooth as you can get it. Check seasoning.
Step 4Carefully remove the tuna steaks and mix the rocket into the tin. Return the tuna to the tin and spoon over the dressing. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
