Herbed Tuna Steaks with Roasted Root Veggies
Simple, bold, and beautifully balanced—these herbed tuna steaks need just a handful of ingredients to shine. Quick-seared and fragrant with rosemary and thyme, they pair perfectly with a cozy roasted veggie medley for a clean, satisfying fall supper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
For the tuna:
4 tuna steaks (about 6 oz each)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 scallions, finely sliced
Salt and pepper to taste
For the roasted root vegetables:
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 sweet potato, peeled and diced
2 tbsp olive oil
Salt, pepper, and extra thyme
Instructions
Prep veggies: Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 25–30 minutes, turning once.
Season tuna: Rub tuna steaks with olive oil, rosemary, thyme, scallions, salt, and pepper.
Sear tuna: Heat a skillet over medium-high heat. Sear tuna steaks for 2–3 minutes per side for medium-rare, or cook to preferred doneness.
Serve tuna with roasted vegetables on the side.
Nutrition
- Calories: 420
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g