Baked Ahi Tuna with Lemon and Potatoes

This Sheet Pan Lemon Herb Tuna Steaks and Potatoes recipe is a breeze to whip up and packs maximum flavour into a dish with minimal ingredients in just 30 minutes. Add on some asparagus or other vegetable for a complete meal. I bought my ahi tuna steaks frozen, but you may be able to find fresh. If you use frozen, just make sure it’s completely defrosted before cooking. I usually take mine out of the vacuum sealed plastic and leave it on a plate, covered in plastic wrap, in the fridge for 24 hours before I plan on cooking.

Tuna:
4 (¾" thick) Ahi tuna fillets, preferably yellowfin
4 Tbsp. extra-virgin olive oil
½ lemon, freshly juiced
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. dried basil
½ tsp. garlic powder

Vegetables:
2 Tbsp. extra-virgin olive oil
1½ lbs baby red potatoes, halved
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. dried basil
½ tsp. garlic powder
4 Tbsp. Parmesan cheese, finely grated
4 slices lemon
asparagus or other vegetable (optional)

Garnish:
lemon wedges

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Combine olive oil, lemon juice, salt, pepper, oregano, thyme, basil, and 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 coat the potatoes with olive oil and toss well. Stir together salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan and add asparagus, if desired. Bake for 15 minutes.

After 15 minutes, place tuna fillets on an empty part of the sheet pan add lemon slices, 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 with lemon wedges if desired.

Makes 4 servings.