Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 7.58 dollar
Difficulty level: 2 out of 4
10 Ingredients
- 600grams tuna steaks
- 2tablespoons olive oil, divided
- 2 medium red onions, peeled and chopped into wedges
- 4 cloves garlic, peeled and minced
- 300grams baby potatoes, halved
- 2 capsicums, red and green, cut into quarters
- 200grams cherry tomatoes, halved
- 100grams black olives, pitted
- 4tablespoons pesto
- 1 large lemon, 1/2 juiced, 1/2 chopped into wedges
Nutrition per serving
2180kJ / 520Cal
2180 Kilojoules or 520 Calories
25% of daily energy intake*
Protein
47.0grams
Fat
24.4grams
Carbs
29.2grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple traybake is fantastic for using up whatever vegetables you have in the fridge and is such an easy way to cook tuna steaks.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Toss the onions and potatoes in oil and roast for 25 minutes. Shake and add the capsicums. Roast for 15 minutes.
Step 2 of 3
Tip the tomatoes and olives into the roasting tin and top with the tuna steaks. Roast for 15 minutes.
Step 3 of 3
Whisk the lemon juice into the pesto in a small bowl. Serve the tuna steaks on a bed of vegetables with pesto drizzle on top and a lemon wedge on the side.
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