Tuna Traybake with Salsa Verde Dressing

A simple, colourful recipe. You could use your favourite firm fish for this easy traybake and adapt with whatever veggies you have in the fridge.

Hands-on time 20min. Cooking time 55min. Serves 4

2 red onions, each cut into 8 wedges through the root 350g new potatoes, halved if large

150g green beans, stalk 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

4 x 120g 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

1 Preheat 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.

2 Add olives and tomatoes, then lay on the tuna steaks. Grind over some black pepper; return to the oven for 15min.

3 Meanwhile, 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.

4 Carefully remove the tuna steaks and mix the rocket into the tin. Return the tuna to the tin and spoon over the dressing. Serve. PER SERVING 366cals, 36g protein, 11g fat

(2g saturates), 27g carbs (13g total sugars), 9g fibre