Sheet Pan Lemon Herb Tuna Steaks Recipe

I make Tuna Steak And Potatoes on one sheet pan with a lemon-herb shortcut and seasoned baby potatoes, all ready in just 30 minutes.

I love a dinner that looks like you spent hours but really took thirty minutes. This Sheet Pan Lemon Herb Tuna Steaks trick pulls bold citrus and herbs into tender tuna steaks and roasted baby potatoes, all on one pan so cleanup is laughably easy.

If you dig Baked Tuna Recipes you might be surprised how restaurant worthy this feels, and it even fits right into Tuna Steak Healthy Recipes for weeknight goals. I’m not gonna lie, I messed up the timing the first try, but then it clicked and wow the flavors popped in a way I did not expect.

Ingredients

• Lean, protein-rich fish that fills you up, omega-3s for heart and brain
• Small starchy tubers, good fiber and potassium, give the dish earthy comforting carbs
• Extra virgin olive oil add healthy monounsaturated fats and fruity smooth mouthfeel
• Bright, zesty citrus that brings acidity, vitamin C and a lively sour pop
• Pungent bulb, gives savory depth and allicin for potential immune benefits if eaten
• Fresh parsley adds bright herbiness, vitamin K and a clean green finish to meals
• Tiny thyme leaves pack earthy slightly floral aroma, helps balance citrus and garlic

Ingredient Quantities

• 4 tuna steaks, about 6 oz each
• 1 pound baby potatoes, halved
• 3 tablespoons extra virgin olive oil, divided
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes, optional
• Lemon wedges for serving

How to Make this

1. Preheat oven to 425°F and line a rimmed sheet pan with foil or parchment for easy cleanup. Pat the tuna steaks dry and set aside.

2. Toss the halved baby potatoes with 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then spread them cut-side down in a single layer on the sheet pan.

3. Roast the potatoes for 15 minutes, giving them a quick toss or shake halfway so they brown evenly.

4. While the potatoes roast whisk together 1 tablespoon extra virgin olive oil, the lemon zest and about 2 tablespoons lemon juice, minced garlic, chopped parsley, chopped thyme, the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus red pepper flakes if you want heat.

5. After the 15 minutes, push the potatoes to the edges of the pan and place the tuna steaks in the center. Brush both sides of each steak generously with about half of the lemon herb mixture.

6. Return the pan to the oven and bake the tuna 6 to 10 minutes depending on thickness and desired doneness — about 6 to 7 minutes for medium rare, 8 to 10 for medium. If you like a little extra color, broil for 1 to 2 minutes at the end but watch it closely.

7. Check the potatoes with a fork to make sure theyre tender; if they need a bit more time keep them in while the tuna rests. Remove tuna from oven and let rest 3 to 5 minutes so juices settle.

8. Spoon any pan juices or the remaining lemon herb mixture over the tuna and potatoes, taste and add more salt or pepper if needed. Serve with lemon wedges.

9. Quick tips: bring tuna to room temp for 10 to 15 minutes before cooking, dont overcrowd the pan, use an instant read thermometer if you want exact doneness (about 125°F center for medium rare), and dont overcook the tuna — it dries out fast.

Equipment Needed

1. Rimmed sheet pan lined with foil or parchment for easy cleanup
2. Sharp chef’s knife and cutting board for halving potatoes and trimming tuna
3. Large mixing bowl and whisk to make the lemon herb dressing
4. Measuring spoons and a tablespoon for the oil, salt and lemon juice
5. Pastry brush or silicone brush to generously coat the steaks
6. Tongs or a fish spatula to move the tuna and toss the potatoes
7. Instant read thermometer to check doneness if you want exact temps
8. Oven mitts and a fork to test the potatoes and handle the hot pan

FAQ

Sheet Pan Lemon Herb Tuna Steaks Recipe Substitutions and Variations

• Tuna steaks: swap with salmon steaks, swordfish or thick halibut fillets — cooking time will vary, salmon’s fattier so may need a bit less time
• Baby potatoes: use Yukon Gold or red potatoes, or small sweet potatoes cut to similar size so they roast evenly
• Extra virgin olive oil: sub with avocado oil, grapeseed oil or even melted butter for richness, use about the same amount
• Fresh parsley and thyme: replace with dried herbs (use about 1 tsp dried for every 1 tbsp fresh) or try chopped basil or oregano for a different flavor

Pro Tips

– Let the tuna sit at room temp about 10 to 15 minutes and pat it very dry before you brush the lemon herb stuff on, it’ll cook more evenly that way and you won’t end up with a raw middle and a dried out edge, trust me don’t skip it.

– Par-cook the potatoes so they finish at the same time as the steaks, either give them a quick 3 to 4 minute boil or a 2 to 3 minute zap in the microwave before roasting, that way you get crisp, golden cut sides without leaving the tuna in the oven too long.

– Use an instant read thermometer and pull the tuna a few degrees early, aim for about 125 F for medium rare because carryover will raise the temp while it rests, if you like it more done let it go to about 130 to 135 F.

– Finish smart: spoon the hot pan juices and any leftover lemon herb mix over the tuna right after it rests, then hit everything with a little flaky salt and extra lemon juice and fresh parsley, those last minute touches really lift the whole dish.