Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Tuna Steaks with Vegetables

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 (4-ounce) tuna steaks, about ¾-inch thick
  • 6 Tablespoons olive oil, divided
  • 2 lemons
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon dried oregano, divided
  • 1 teaspoon dried basil, divided
  • 1 teaspoon dried rosemary, divided
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon crushed red pepper
  • 1 pound baby red potatoes, halved
  • 1 pound asparagus, woody ends cut off
  • 3 garlic cloves, minced
  • 2 Tablespoons freshly shaved parmesan for garnish (optional)

Instructions

  1. Preheat oven to 450 degrees F. Place aluminum foil or parchment paper on baking sheet and mist with olive oil or nonstick spray; set aside.
  2. Thinly slice one lemon; set aside. Zest and juice other lemon (about 2 teaspoons lemon juice). 
  3. In a large ziploc bag, combine 3 Tablespoons olive oil, lemon juice, lemon zest and ½ teaspoon each of garlic powder, oregano, basil and rosemary; squeeze bag to mix. Add tuna steaks and ¼ teaspoon each of salt, pepper and crushed red pepper. Seal bag and massage outside of bag to coat tuna steaks with oil-herb mixture. Let marinate in fridge while preparing vegetables.
  4. Combine potatoes, remaining olive oil and remaining garlic powder, oregano, basil, rosemary, salt and pepper; mix to coat potatoes well. Using a large slotted spoon or tongs, remove potatoes from bowl and place on one end of baking sheet. Keep any leftover oil-herb mixture in bowl; set aside. Bake potatoes for 15 minutes or until tender.
  5. Remove pan from oven and flip potatoes using spatula or tongs. Lay asparagus spears next to potatoes on baking sheet and drizzle with remaining oil-herb mixture from potato bowl. Place tuna steaks on other half of baking sheet. Sprinkle minced garlic on top of potatoes, tuna and asparagus. Place lemon slices on the tuna and vegetables.
  6. Return pan to oven, cook for 6 minutes, then flip tuna and asparagus. Return pan to oven, cook for an additional 6 minutes or until tuna is cooked through. Sprinkle freshly shaved parmesan, if desired, on top of vegetables and enjoy immediately.

Notes

Equipment needed: baking sheet, foil or parchment, gallon bag, large mixing bowl, slotted spoon or tongs, cutting board, knife

  • Author: Dish on Fish
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Tuna

Find it online: https://dishonfish.com/sheet-pan-tuna-steaks-recipe/