30 Minute Sheet Pan Tuna Nicoise
This post has been sponsored by Honest Cooking, however all opinions expressed here are mine alone.
30 Minute Sheet Pan Tuna Nicoise is everything you love about classic tuna nicoise salad made easier in a sheet pan supper!
Did you know that October is National Seafood Month? Seafood is something that I eat so often that you could say every month is National Seafood Month for me. I created this 30 Minute Sheet Pan Tuna Nicoise to celebrate the occasion the quick and easy way.
This particular recipe contains two ingredients that I cook with on a regular basis — seafood and potatoes. Seafood takes mere minutes to cook, making it a great protein for quick meals, and it’s just perfect with potatoes no matter how you prepare them!
Potatoes are a staple in my house because they’re comforting and so versatile — whether they’re baked, mashed, or roasted, they’re always one of the best parts about dinner.
It gets even better, however, because potatoes have some wonderful health benefits. Did you know potatoes are packed with vitamin C and contain more potassium than a banana? They’re also naturally gluten free.
The sky truly is the limit with potatoes, and if you’d like more inspiration, click here.
I’m a huge fan of tuna nicoise salad, which is a classic French salad with tuna, potatoes, hard boiled eggs, olives, and haricot vert or green beans.
I thought it would be fun to create an even easier way to enjoy it with this 30 Minute Sheet Pan Tuna Nicoise, and it did not disappoint!
The trick to making this a 30 minute meal is by using fingerling or baby potatoes and halving them or quartering them depending on their size. I used tricolored fingerling potatoes here, which are some of my favorite because I love the variety of colors and slightly different textures of the potatoes.
While the oven is preheating, get your veggies prepped and onto the baking sheet so you can pop them into the oven as soon as it reaches 400 degrees.
Once the potatoes and veggies have roasted for 20 minutes, brush the tuna steaks with the vinaigrette and place them on the roasting pan as well.
I used wild ahi tuna steaks here, which only takes minutes to cook. They should be rare in the center, and get extremely dry if they’re overcooked.
How rare you want the ahi tuna is up to you. I prefer them more on the medium side, but you can certainly cook them for less time if you prefer them more rare.
While the veggies roasted, I made a quick vinaigrette to brush over the tuna steaks before cooking to give them flavor, and drizzled more over the entire dish when it was done.
I also boiled the eggs during that time, but you can certainly do that ahead to save a step if you’re so inclined.
What I love about this sheet pan tuna nicoise (besides the fact that it barely requires any cleanup), is that it’s easy enough for busy weeknights or elegant enough for entertaining. It’s fast, fresh, and flavorful, and nobody has to know how easy it is besides you.
It’ll be our little secret. 🙂
Serving Size: 1
Amount Per Serving: Calories: 615 Total Fat: 34g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 243mg Sodium: 274mg Carbohydrates: 34g Fiber: 5g Sugar: 7g Protein: 44g