Oven baked tuna steaks are a quick and easy dinner that takes almost no prep or cleanup, making it perfect for busy weeknights! Anyone can be a chef with these lemon and herb sheet pan tuna steaks because they are a restaurant-quality dish that is shockingly simple to make at home!
Tuna Steaks With Lemon & Herbs
Any seafood fan will be delighted with this super simple oven baked tuna steak recipe! It's a meaty, mild fish that easily takes on the flavor of any herbs or seasonings you pair it with.
These hearty tuna steaks are a great way to switch up the usual chicken and beef dinners during the week. Best of all, with the right cooking method you can make them restaurant-quality with very little effort!
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🥘 Ingredients
Herbes de Provence is an aromatic herb blend made up of common herbs you may already have on hand! Check out our homemade herbes de Provence if you don't have any and your tuna will still be delicious!
- Tuna Steaks - 12 ounces of tuna steaks, approximately ¾-inch in thickness
- Olive Oil- ½ a tablespoon of EVOO (extra virgin olive oil).
- Salt & Pepper - ¼ teaspoon of each or more to taste.
- Garlic Powder - ¼ teaspoon of garlic powder.
- Herbes de Provence - ¼ teaspoon of herbes de provence.
- Lemon - 1 large lemon, sliced.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
The steps to this recipe are simple, just be sure not to overcook your tuna or it will become very dry (*see note). You will need a baking sheet, a cutting board or somewhere to set and season your tuna, and some measuring spoons.
- Prep. Preheat your oven to 450°F (232°C).
- Season. Coat your tuna steaks with ½ a tablespoon of olive oil and season all over with ¼ teaspoon salt & pepper, ¼ teaspoon garlic powder, and ¼ teaspoon herbes de provence.
- Arrange lemons. Place the slices of 1 large lemon on a small baking sheet and spread them around. Then, place your tuna steaks in the center, making sure no lemons are underneath.
- Bake. Bake for 10-12 minutes. Tuna steak should still have a pink center with an internal temperature of 125°F (52°C) for medium-rare. Serve immediately.
The delicious-yet-mild flavor of tuna pairs well with a number of different flavors! Try it with a cucumber salad for an Asian-inspired meal, or with some roasted potatoes for something more hearty. Enjoy!
💭 Angela's Tips & Recipe Notes
- The USDA recommends the internal temperature of tuna steaks be 145°C (63°C) before eating. However, medium-rare is the chef-recommended level of doneness which sits at around 125°F (52°C).
- Letting your tuna steak sit out for 30 minutes before cooking so that it can come to room temperature will help your seafood cook more evenly.
- Storing: If you have leftovers, keep the baked tuna steaks in a shallow airtight container and refrigerate them for 3-4 days. To freeze, wrap them tightly with foil or cling wrap and place them in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge.
- Leftover tuna steak is delicious cold, especially when sliced over a salad or eaten as an appetizer.
- Reheating: If you do want to reheat it, let it come to room temperature first. Then, add it to a medium-hot pan with a touch of oil and sear both sides. Just enough to warm the steaks, but not enough to cook them in the middle.
🐟 More Tasty Fish Recipes
📋 Recipe
Baked Tuna Steaks
Ingredients
- 12 oz tuna steaks (approximately ¾-inch in thickness)
- ½ tablespoon olive oil (extra virgin)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon herbes de provence (see recipe or use store bought)
- 1 large lemon (sliced)
Instructions
- Preheat your oven to 450°F (232°C).
- Coat your tuna steaks with olive oil and season all over with salt & pepper, garlic powder, and herbes de provence.½ tablespoon olive oil, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon herbes de provence, 12 oz tuna steaks
- Place the sliced lemons on a small baking sheet and spread them around. Then, place your tuna steaks in the center, making sure no lemons are underneath.1 large lemon
- Bake for 10-12 minutes. Tuna steak should still have a pink center with an internal temperature of 125°F (52°C) when done. Serve immediately.
Equipment You May Need
Notes
- The USDA recommends the internal temperature of tuna steaks be 145°C (63°C) before eating. However, medium-rare is the chef-recommended level of doneness which sits at around 125°F (52°C).
- Letting your tuna steak sit out for 30 minutes before cooking so that it can come to room temperature will help your seafood cook more evenly.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Ray Batz says
Hello Tina;
Your recipe caught my eye and I followed your instructions exactly. Unfortunately I had the same result as the previous commenter, a bit too salty and way over cooked. My inner voice questioned a 450 degree cook time, but I ignored it. Next time, I’ll use less salt and bake the fish only 7 or 8 minutes at that temp.
Ray
Angela @ BakeItWithLove.com says
Hello Ray, yes, the cook time can vary depending on the size and thickness of your tuna steaks (as well as your oven and how cold your tuna steaks are when put into the oven). As with all meats, your cooking time should be guided by the internal temperature too. Everything else is up to your personal preference, enjoy!
Tina says
Came out very good added some fresh lemon juice and served with jasmine rice.
Darlene says
I cooked one tuna steak exactly as described for 10 minutes. I used the ingredients for one steak. My Tuna steak is too salty and overcooked. I will try this again and reduce salt and oven time.