Sheet Pan Lemon Herb Tuna Steaks and Potatoes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
584 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Lemon Herb Tuna Steaks and Potatoes
Description
The tuna fillets are marinated briefly in a bright mixture of olive oil, fresh lemon juice, garlic powder, and dried oregano, thyme, and basil, then chilled to infuse flavor. Meanwhile, baby red potatoes are tossed in olive oil and the same herb blend before being arranged on half of a baking sheet.
After roasting the potatoes for 15 minutes at 450°F, the tuna steaks are added alongside, and the potatoes are sprinkled with Parmesan cheese. The entire pan is baked to cook the fish through and achieve a slight crisp on the potatoes. Flipping the tuna halfway ensures even cooking and a tender texture.
Optional lemon slices can be added during baking for enhanced citrus notes. The dish serves as an assembled one-pan meal with balanced protein and starch, convenient for a straightforward dinner.
For finishing touches, broiling briefly adds color, and garnishing with fresh herbs enhances presentation and freshness.
Ingredients
- 4 tuna fillet ¾-inch thick
- 6 tablespoons olive oil divided
- lemon juice of ½ lemon
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ½ teaspoon oregano divided, dried
- ½ teaspoon thyme divided, dried
- ¼ teaspoon basil divided, dried
- 1 teaspoon garlic powder divided
- 1 ½ pounds red potatoes halved, baby
- 4 tablespoons Parmesan Cheese grated
- lemon optional, slices for garnish
Instructions
- Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step.
- In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan. Bake for 15 minutes.
- After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Serve and enjoy!
Notes
- Broiling the dish for 1-2 minutes at the end adds a nice golden color to the tuna and potatoes.
- Fresh herbs used as garnish brighten both flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 45g | 90% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 153mg | 6% |
| Potassium | 1154mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3759IU | 75% |
| Vitamin C | 34mg | 38% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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