These Sheet Pan Tuna Steaks Will Make You Love Home Cooking

Hi, Seafoodies! 

Maybe it’s something in the water, or perhaps some cosmic force has us completely hooked, but we couldn’t stop thinking about tuna lately. All kinds of tuna—canned tuna for quick salads, tuna burgers for the grill, oooh…. and bowl after bowl of mouthwatering tuna puttanesca!! 

Most people’s relationship with tuna begins and ends with a sandwich—that reliable lunch staple made from a can or pouch, mixed with mayo and served between two slices of fluffy white bread. We have serious love for such a classic! But if you’ve never experienced the pleasure of a properly cooked tuna steak, you’re missing out on one of the ocean’s most spectacular offerings, which is exactly why we came up with our most recent recipe that we’re excited to share with you!

Our Sheet Pan Tuna Steaks with Vegetables is what happens when you take this fantastic protein and give it the simple, stress-free treatment it deserves. Designed for real life (the kind where you want wholesome, quality results, but also want to maintain your sanity), from first potato chop to setting the table—this recipe takes 45 minutes total. And here’s the real kicker: most of that time is hands-off oven work, so you can catch up on emails, return those text messages, or better yet, rediscover the lost art of reading a book while the oven does all the heavy lifting.

The marinade is genius, without needing any impressive skills to throw it together—a bright blend of herbs, olive oil and lemon that slowly soaks into the fish while baby potatoes get their head start in the oven. By the time you add the asparagus and tuna steaks to the pan, dinner is officially on cruise control. If asparagus isn’t in season, you can sub in another nourishing vegetable—broccoli florets, cut carrots, zucchini, summer squash or Brussels sprouts are all great options.  

Beyond the convenience factor, there’s something deeply satisfying about cooking with tuna steaks that goes way beyond just taste. This meaty fish delivers serious nutritional benefits—omega-3 fatty acids that support heart and brain health, plus high-quality protein that keeps you satisfied. Tuna is also loaded with essential nutrients like iron for energy, potassium for heart function and B vitamins that support everything from metabolism to brain function. 

So whatever brought on our tuna obsession, we’re not questioning it. When something this delicious and nutritious keeps calling your name, we’ve found that the best response is simply to answer.

We have a feeling you’ll see what we mean soon!!

Print

• 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)

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