I believe that this easy, baked tuna steak and potatoes lavished with lemon, fresh garlic, and dried herbs should be included in your summer recipes repertoire. It’s safe to say that after having to remain indoors for the most part of over a year, quite a few of us are frantically trying to eat a little healthier with summer here and restrictions loosening up. So how about this low-calorie tuna steak and potatoes for lunch/dinner?
For fellow busy moms and others who just want a quick dinner that practically cooks itself- I believe this will be a delightful addition to your home menu.
Here’s another reason why you should try this recipe. While the fish goes well with the potatoes, the tuna steak can be shredded onto salad or even a sandwich. For the salad dressing, I used equal parts extra virgin olive oil and freshly squeezed lemon juice, a pinch of salt, and the herb mix used for the tuna steak and potatoes.
Making the Baked Tuna Steak With Potatoes
It truly is a simple as 3 straightforward steps that kitchen novices will smile with glee about 🙂
Potatoes: I used new potatoes for their soft skin and bite-size. Cut them to roughly equal sizes for even cooking time. Add them to hot water with salt and leave to parboil for 15 minutes uncovered.
Drain the potatoes and leave them in the pan which you should then put back on the stove for about 10 seconds to dry out the leftover water. Then give the pan a few shakes to rough up the potato edges, drizzle 2 tbsps of oil, and a sprinkle of the dried herbs- mix well.
Preheat the oven to 195°C/383°F
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Fish: Drizzle and spread about 4 tbsp of oil onto a non-stick baking tray. Evenly sprinkle a little of the dried herbs across the baking tray. Slice half a lemon and lay a few slices on the baking tray. Lay the tuna over the lemons and top with a little oil, herbs, and leftover lemon slices.
Bring it together: Tip the herbed potatoes onto the baking tray, spacing them out for even browning. Crush the garlic cloves and tuck them between the potatoes and tuna steak. Finish with a sprinkle of salt and freshly ground black pepper over the fish.
Bake for 30-35 minutes until the fish is cooked through and the potatoes are beautifully golden. Remember to rotate the tray halfway through baking.
And that’s it guys, how easy was that?
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Want Another Fish Recipe That’s Hard to Resist?
Simple Oven-baked Sea Bream and Potatoes
Sea bream fillet and potatoes baked with herbs and white wine. Makes a great weeknight addition to your family menu or when hosting a crowd and don’t want to fuss
Baked tuna steak with potatoes
(+20 rating, 4 votes)
Loading...One of the simplest yet most delicious baked tuna steak recipes you might ever try. Lavished with lemon, garlic and dry herbs, the tuna and potatoes with crispy edges is a meal you will want more of!
Ingredients
- 400g new potatoes
- 1/2 teaspoon Italian dried herb mix
- 1/2 teaspoon dried parsley
- black pepper(optional)
- 1 lemon
- 6 tablespoons sunflower/vegetable oil
- 650g tuna steak
- 3 crushed garlic cloves
- Useful tools (affiliated links) for this recipe:
- non-stick baking tray
Instructions
Wash and cut the potatoes to roughly the same size, add to hot water with 1 teaspoon of salt to parboil on high heat for 15 minutes uncovered
Drain the potatoes and leave them in the pan which you should then put back on the stove for about 10 seconds to dry out the leftover water. Then give the pan a few shakes to rough up the potato edges, drizzle 2 tbsps of oil and a sprinkle of the dried herbs- mix well.
Preheat the oven to 195°C/383°F
Drizzle and spread about 4 tbsp of oil onto a non-stick baking tray . Evenly sprinkle a little of the dried herbs across the baking tray. Slice half a lemon and lay a few slices on the baking tray. Lay the tuna steaks over the lemons and top with a little oil, herbs, and lemon slices. Squeeze the juice of the leftover half lemon onto the fish.
Tip the herbed potatoes onto the baking tray, spacing them out for even browning. Crush the garlic cloves and tuck them between the potatoes and tuna steak. Finish with a sprinkle of salt and freshly ground black pepper over the fish & potatoes
Bake for 30-35 minutes until the fish is cooked through and the potatoes beautifully golden. Rotate the tray halfway through baking.
Serve hot
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