Another day, another Weight Watchers meal to try. I’m actually really enjoying researching suitable recipes to eat on this diet that don’t compromise on flavour. I’d like to think that any of the recipes I try would be ones I’d be happy trying even if I wasn’t point counting. And my Pinterest boards can really testify to the amount of research I’ve done. A particular highlight being the revelation that making no sugar jelly and adding loads of fruit is a 0 point dessert! And I love jelly – I’m a child of the 80s after all.
So the latest recipe I wanted to try was Baked Tuna Nicoise. I am a big fan of fresh tuna, and this recipe also included potatoes which I’ve been craving! Total Pro Points per person – 8. The recipe is really straight forward and all done using one pan, which saves on the washing up too. The flavours are obviously a classic combination and they still work really well together in a baked dish. I actually thought the red onions were the star of the show here – they went really soft and seemed to soak up all the lemon and caper flavours. Definitely a winner.
KB rating 8.5/10. PR rating 7.5/10. Weight Watchers Pro Points: 8 per serving
Baked Tuna Nicoise (Serves 4)
- 500g potatoes (Vivaldi or Charlotte ideally), scrubbed and cut into large chunks
- 10 sprays of calorie-controlled cooking spray
- 1 large red onion, thinly sliced
- 150g green beans, trimmed
- 12 black olives, pitted
- 4 large tomatoes, quartered
- 4 fresh tuna steaks, 150g each
- 2 tbsp lemon juice
- 2 tbsp capers in brine
- Pinch salt and freshly ground pepper
- 2 sprigs fresh parsley
Preheat the oven to 180C fan, 200C, 400F, Gas Mark 6.
Put the potatoes in a roasting tray and spray with the cooking spray, tossing to coat. Transfer to the oven and bake for 20 mins.
Add the red onion and green beans to the potatoes, stir well and bake for another 1o mins. Remove the pan from the oven.
Stir the potato mixture and add the olives and tomatoes. Arrange the tuna steaks on top. Sprinkle over the lemon juice and capers and then season.
Return to the oven and bake for 8-10 minutes. Serve, scattered with plenty of chopped parsley.