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sheet pan tuna nicoise overhead view on platter

30 Minute Sheet Pan Tuna Nicoise

30 Minute Sheet Pan Tuna Nicoise is everything you love about classic tuna nicoise salad made easier in a sheet pan supper!
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Ingredients

  • 8 tablespoons extra virgin olive oil divided
  • 1 teaspoon herbs de provence
  • 1.5 lbs. 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 hard boiled eggs peeled
  • salt and pepper to taste
  • 5 ounces mixed salad greens for serving

Instructions 

  • 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.
  • 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. 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!

Notes

  • 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.

Nutrition

Calories: 615kcal, Carbohydrates: 34g, Protein: 44g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 27g, Cholesterol: 243mg, Sodium: 274mg, Fiber: 5g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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