My easy oven baked tuna steaks are a quick 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.
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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. The minimal seasoning allows the fantastic fresh tuna flavor to shine, too!
🥘 Ingredients
Herbes de Provence is an aromatic herb blend made up of common herbs you may already have on hand. Check out my 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 free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Bake Tuna Steaks
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.
🥗🥘🍲 Best Served With
The delicious-yet-mild flavor of tuna pairs well with a number of different flavors! See all my suggestions for what to serve with tuna steaks! Try it with a cucumber salad for an Asian-inspired meal, or with some roasted potatoes for something more hearty. Enjoy!
💭 Angela's Pro 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.
>>>See All Of My Tasty Recipes Here!<<<
🐟 More Tasty Fish Recipes
- Pan Seared Swordfish
- Grilled Grouper
- Baked Steelhead Trout
- Air Fryer Salmon
- Blackened Cod
- Baked Flounder
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (232°C/Gas Mark 8).
- Coat your 12 oz tuna steaks with ½ tablespoon olive oil and season all over with ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, and ¼ teaspoon herbes de provence.
- Place the sliced 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 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.
Notes
- The USDA recommends the internal temperature of tuna steaks be 145°F (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.
Margaret says
My family loved this recipe! They said it was a keeper! I followed the directions exactly and it turned out delicious! So simply and easy to make for a week night meal! Thanks!
Atique Alli says
This worked exactly as written, thanks!
Anonymous says
Was very good. Marinated first for extra flavor and put the lemons on top then squeezed them when done. The cooking time was perfect.
JR says
This is a great alternative to searing with half the cleanup and all the savory goodness and moist texture of a well cooked/ seared tuna steak.
Patrick says
Best fish dinner I've ever had. Cooking times were right on.
Joanie says
What is the purpose of putting lemon slices on the baking sheet?
Angela @ BakeItWithLove.com says
To add flavor, you can place the lemon slices under or on the fish. If you don't want your fish sticking on a tray or your grill grates, it's a great way to use your lemon as a non-stick layer. Thanks for asking!
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!
PATRICK PINEAU says
merci ,pour cette délicieuse recette .
j'ai suivi la recette à la lettre ,parfait , rien à rajouter.
prendre en compte les températures de cuisson en Celsius soit 230 °C au four à chaleur, tournante ,cuisson 10 minutes pas plus!
Les citrons mis autour vont donner du jus qui se mêle au thon .
"Thank you for this delicious recipe .
I followed the recipe to the letter, perfect, nothing to add.
take into account the cooking temperatures in Celsius, i.e. 230°C in the oven with rotating heat, cooking for 10 minutes no more!
The lemons placed around will give juice which mixes with the tuna."
Tina says
Came out very good added some fresh lemon juice and served with jasmine rice.
Elizabeth R says
My family loved it. But next time I'm gonna let it reach 140 f temp internally and let it finish baking on countertop. 145f is the fully cooked internal temp. It went from 145f to 150f internally real quick. But I only used lemon pepper and garlic salt olive oil and butter. Thank you for recipe what I don't have on hand. Just used my usual seasoning for fish.
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.