This Sheet Pan Tuna Steak Dinner is made in 30 minutes, including a salad, and is bursting with great umami flavor using miso paste to make the tuna delicious.
30-minute meals get the supper on the table quickly; using the sheet pan makes clean-up easy too. Adding in a few tricks and flavors will make this meal become a regular in your meal rotation. You may also love our Maple Dijon Sheet Pan Salmon or Shrimp Stir Fry Recipe – Easy Oven Method.
Love tuna and want more, try our Ahi Tuna Salad! So good with just slightly seared tuna!
Helpful Items for This Recipe
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How to Season Tuna Steaks
Since roasting the tuna steak in the oven doesn’t allow for a sear like a grilled tuna steak, you want to get some great flavors added to the tuna. Using our miso dressing along with a crust of regular and black sesame seeds along with dehydrated onion gives the tuna steaks a punch of flavor.
Ingredients
Tuna steaks cut ¾ – 1 inch thick
Asparagus spears, trimmed
Mushrooms
Black sesame seeds
Regular sesame seeds
Dehydrated minced onion
Package of mixed baby greens
Parmesan
Miso Dressing
Organic miso paste
Lemon juice
Olive oil
Garlic
Sesame oil
Ginger
Kosher salt and black pepper (careful the miso paste is salty)
This very easy 30-minute tuna steak recipe uses half the miso dressing to flavor up the tuna and then the other half for your salad. A total win, win, and an easy solution to an amazing meal.
Preheat your oven to 450 degrees F. Lightly oil a sided baking sheet.
In a medium bowl, combine all the miso dressing ingredients to form a loose paste. Divide in half, one half is for the tuna steaks, and the other is for your salad.
With a paper towel, pat the tuna dry.
On a small plate, mix the black and regular sesame seeds as well as the dehydrated minced onion and roll the edges of each of the tuna steaks in the sesame seeds to coat.
Onto The Baking Sheet
Place the tuna steaks along one side of the greased baking sheet in a row and brush both sides of the tuna with half the miso dressing.
Place the sliced mushrooms in one corner of the baking sheet and the asparagus in the other corner.
Drizzle olive oil over both the mushrooms and asparagus and gently toss to coat.
Sprinkle the grated Parmesan over the asparagus and mushrooms.
Roast the tuna and vegetables for 7-10 minutes or until the internal temperature of the tuna has reached 125 degrees F or medium rare.
While the tuna is roasting, toss the mixed greens with the other half of the miso dressing. If you find it a little too thick, you can add an additional 1 tsp of lemon juice and 1 Tbsp of olive oil.
To serve, place mixed greens in the center of each plate, place a tuna steak on top of the mixed greens. Season with salt and pepper if desired.
What Goes Well With Tuna Steaks?
For this recipe, the asparagus, mushrooms and simple salad pull the meal together quickly and easily. If you want a carb, add in some microwave rice for a fast and easy side too.
If you want something besides the salad and have a bit more time, use the dressing for some Miso Grilled Baby Bok Choy. This would pair up gorgeously with the tuna too. I haven’t tried roasting the bok choy in the oven, but that could be an alternative too.
Also, a good fit for this dinner would be addictive Extra Crispy Roasted Potatoes. You have the oven on anyway, so throw them in!
Does Tuna Steak Need to be Cooked Through?
We cooked this tuna steak with just leaving a little pink. You can cook your tuna steak from 110-125F. I don’t recommend cooking it any more than that as then it will dry out the steak. You can eat tuna at a rare state, so decide where you would like to have your steak done to and if you would like it rarer, add it to the sheet pan after a couple of minutes.
You can pull it out of the oven at 110F, and it will also continue to cook. Using a trusted thermometer like a Thermoworks Thermapen is the best way to get an accurate, reliable reading. An investment you will love forever.
Pin it HERE!!
Pin it HERE!!
Sheet Pan Tuna Steak Dinner
Ingredients
- 4 – 6 ounce tuna steaks cut ¾ – 1 inch thick
- 12 ounces of asparagus spears trimmed
- 1 ½ cups sliced mushrooms
- 1 ½ Tbsp each of black and regular sesame seeds mix together
- ½ Tbsp dehydrated minced onion
- 1 – 5 ounce 142g package of mixed baby greens
- 1/3 cup grated Parmesan
- !Miso Dressing
- ¼ cup organic miso paste
- 2 Tbsp lemon juice plus 1 tsp, divided
- ¼ cup olive oil plus 1 Tbsp, divided
- 1 tsp minced garlic
- ½ tsp each sesame oil and ginger minced
- Salt and pepper to taste careful the miso paste is salty
Instructions
- Preheat your oven to 450 degrees F. Lightly oil a sided baking sheet.
- In a medium bowl, combine all the miso dressing ingredients to form a loose paste. Divide in half.
- With a paper towel, pat the tuna dry.
- On a small plate, mix the black and regular sesame seeds as well as the dehydrated minced onion and roll the edges of each of the tuna steaks in the sesame seeds to coat.
- Place the tuna steaks along one side of the baking sheet in a row and brush both sides of the tuna with half the miso dressing.
- Place the sliced mushrooms in one corner of the baking sheet and the asparagus in the other corner.
- Drizzle olive oil over both the mushrooms and asparagus and gently toss to coat.
- Sprinkle the grated Parmesan over the asparagus and mushrooms.
- Roast the tuna and vegetables for 7-10 minutes or until the internal temperature of the tuna has reached 125 degrees F.
- While the tuna is roasting, toss the mixed greens with the other half of the miso dressing. If you find it a little too thick, you can add an additional 1 tsp of lemon juice and 1 Tbsp of olive oil.
- To serve, place mixed greens in the center of each plate, place the tuna steak on top of the mixed greens.
Comments & Reviews
Spot Me in Indana says
Tried this recipe and we really enjoyed it my wife usually passes on miso. I omitted the salt which was a good choice for us. The miso along with the parmesan on the asparagus was plenty. Will definitely share this recipe.
Tara Noland says
So glad you tried and enjoyed the recipe. Thank you for also sharing it!!