This Sheet Pan Lemon Herb Tuna Steaks and Potatoes dish is a bold and flavorful one-pan meal, with Italian seasonings and Parmesan cheese, all ready to wow in just 30 minutes!
Sheet pan recipes are a reader favorite for sure! And for good reason! Try my easy Sheet Pan Balsamic Chicken with Potatoes and Carrots, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, and Healthy Sheet Pan Chicken Fajitas.
They say when you really have a passion for something you can talk about it for hours without getting bored. I’ve pondered this and I’m pretty sure the same school of thought applies to something you could eat for hours on end and still wish you had more stomach room so that you could keep on eating.
Seafood is that thing for me. I grew up in a seafood-loving family so it’s in my blood. We heart fish big time in our house.
That’s why I am stoked to have partnered up with the National Fisheries Institute to create an easy, simple, and super tasty fish recipe for you, and shed a little light on the amazingness that is seafood. In 2016, the National Fisheries Institute launched a seafood education initiative called Dish on Fish to help educate Americans about the importance of eating seafood, and to encourage seafood consumption.
Although February is national heart month, you should take care of your heart year-round! The U.S. Dietary Guidelines for Americans (DGAs) encourages Americans to eat 2-3 servings of seafood each week in order to really reap all of the heart-healthy benefits that seafood has to offer, and I’m here to make it easier for you to do just that!
I’ve already been sharing shrimp and salmon here on Creme de la Crumb for a long time because they’re two of my favorite and most popular seafoods, so I’m also really excited to add this delicious tuna recipe to the mix.
My father, who might be the biggest seafood fanatic in my entire (very large) family, went absolutely nuts over these sheet pan tuna steaks. He said they were cooked perfectly and the flavor was “outstanding.”
Now, just so you know, he doesn’t say that about all fish recipes — he has high standards! What my father didn’t know is how incredibly easy it is to make!
WHAT INGREDIENTS ARE IN SHEET PAN LEMON HERB TUNA STEAKS & POTATOES?
This Sheet Pan Lemon Herb Tuna Steaks and Potatoes recipe is a breeze to whip up and packs maximum flavor into a dish with minimal ingredients in just 30 minutes. Your whole family will love this dinner!
- Tuna fillets
- Olive oil
- Garlic powder
- Baby red potatoes
- Parmesan cheese
- Lemon slices (optional)
HOW DO YOU MAKE SHEET PAN LEMON HERB TUNA STEAKS & POTATOES?
First thing’s first: heat up that oven to 450 degrees. Then, in a small bowl (to then transfer mixture to a bag) or right in a large, resealable plastic bag, combine the olive oil, lemon juice, salt, pepper, oregano, thyme, basil, and garlic powder. Add tuna fillets.
Seal the bag, and rub the seasonings into the tuna fillets gently. Put in the fridge for 15 minutes to let the tuna steaks marinade.
In a large bowl, add the potatoes and olive oil and toss to coat. In a small bowl, add the remaining seasonings and mix. Sprinkle those seasonings over the potatoes and stir to combine. Arrange the seasoned potatoes on half of your greased baking sheet. Bake these at 450 for 15 minutes.
Take the potatoes out after 15 minutes, and add the marinated tuna fillets to the other half of the pan. Add the lemon slices at this point, if you like. Sprinkle parm over the potatoes and put the whole sheet pan back in the oven for 6 minutes. Take it back out, flip the tuna, and put back in the oven for another 6 minutes.
Ta da! Dinner is served! Yes, it IS that simple!
IS TUNA STEAK GOOD FOR YOU?
Tuna steak IS good for you! It’s a great source of protein and heart-healthy, Omega-3 fatty acids. Canned tuna, too. Tuna steaks are very low in fat as well. The only thing you have to look out for is that the larger fish, like tuna, have higher mercury contents than smaller fish. For that reason, it’s not recommended you eat tuna more than twice a week.
WHAT DOES TUNA STEAK TASTE LIKE?
Tuna steak is a very meaty fish. It makes for a great alternative to beef steak. It has a light taste and takes the taste of marinades very well. It’s meaty yet flakey, with a melt-in-your-mouth texture.
If you are a big meat eater and aren’t sure how you’d feel about fish, tuna is a great fish to try to make the transition to more fish-eating. I bet you’ll love it and not even miss the meat!
Sheet Pan Lemon Herb Tuna Steaks and Potatoes
- 4 ¾-inch thick tuna fillets
- 6 tablespoons olive oil - divided
- juice of ½ lemon
- 1 teaspoon salt - divided
- ½ teaspoon pepper
- ½ teaspoon dried oregano - divided
- ½ teaspoon dried thyme - divided
- ¼ teaspoon dried basil - divided
- 1 teaspoon garlic powder - divided
- 1 ½ pounds baby red potatoes - halved
- 4 tablespoons grated parmesan cheese
- additional lemon slices for garnish - optional
- 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!
This is a sponsored conversation written by me on behalf of Dish on Fish . The opinions and text are all mine.
Thank you for sharing this recipe, made it and love it! Perfect way to prepare tuna steaks in cold weather and loved the way the Parmesan got all crusty on baby potatoes, yum!