Pan Lemon Herb Tuna Steaks and Potatoes

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    15 mins
  • Cook time
    15 mins
  • Passive time
    10 mins


  • 4 fillets Zappfresh Tuna Fish Fillet

  • 6 Tbs. Olive Oil

  • 0.5 squeezed Lemon Juice

  • 1 tsp Salt

  • 0.5 tsp Pepper

  • 0.5 tsp Dried Oregano

  • 0.5 tsp Dried Thyme

  • 0.25 tsp Dried Basil

  • 1 tsp Garlic Powder

  • 700 gms Baby Potatoes

  • 4 Tbs. Grated Parmesan Cheese


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 Zappfresh 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!

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