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. 🙂
- 8 tablespoons extra virgin olive oil, divided
- 1 teaspoon herbs de provence
- 1 lb. (8 ounces) fingerling potatoes, halved or quartered depending on size
- 8 ounces green beans, trimmed
- 1 cup cherry tomatoes
- 1/3 cup nicoise or kalamata olives
- 1 lb. ahi tuna steaks
- 2 tablespoons white balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 4 large eggs
- salt and pepper, to taste
- mixed salad greens, for serving
- Preheat the oven to 400 degrees.
- Place the potatoes, green beans, cherry tomatoes, and kalamata olives on a large rimmed baking sheet. Toss with 2 tablespoons of the olive oil and the herbs de provence. Place in the preheated oven and cook for 15 minutes.
- While the vegetables roast, season the ahi tuna steaks with salt and pepper to taste and place in a shallow baking dish or pie plate.
- Combine the vinegar, lemon juice, dijon mustard, and maple syrup in a small bowl and whisk to combine. Whisking constantly, add the remaining 6 tablespoons of olive oil and season with salt and pepper, to taste.
- Place the eggs in a small saucepan and cover with water. Place the lid on and bring to a boil over medium heat. Remove from heat and do let stand, covered, for 7 minutes for soft boiled, or 9-10 minutes for hard boiled. Place the eggs in a colander and rinse well with cold water. Peel when cool enough to handle and cut into quarters.
- Once the vegetables have roasted for 20 minutes, remove the sheet pan from the oven and move some of the vegetables aside. Place the ahi tuna steaks on the sheet pan and brush with 1 – 1 ½ tablespoons of the dressing and roast for 8-10 minutes. Cook time for fish is 6 minutes per ½” thickness, so for best results buy filets that are the same thickness. For best results, tuna should be cooked no more than medium rare as it gets very dry when overcooked.
- Drizzle the remaining dressing over the platter and serve with the mixed greens and soft boiled eggs. Enjoy!
- You may make the vinaigrette and hard boil the eggs in advance to save a step!
- I used tricolored fingerling potatoes for this recipe, but any variety of fingerling or baby potato may be substituted.
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