SHEET PAN LEMON HERB TUNA STEAKS AND POTATOES
This Sheet Pan Lemon Herb Tuna Steaks and Potatoes dish is a bold and flavorful one-pan meal, with Italian seasonings and Parmesan cheese, all ready to wow in just 30 minutes!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step.
- In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan. Bake for 15 minutes.
- After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Serve and enjoy!
Nutrition Facts : Calories 584 kcal, Carbohydrate 30 g, Protein 45 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 69 mg, Sodium 153 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
PERFECT OVEN BAKED TUNA STEAK RECIPE
Tuna steaks are seared and baked with lemon and sage flavors for an easy and delicious weeknight meal!
Provided by Jamasine J
Categories Fish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Marinate tuna steaks in a medium bowl with 2 tbsp olive oil, 1 tbsp sage, lemon zest, garlic, salt, black pepper, and sage for 30 minutes.
- In a cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Remove the tuna steaks from the pan after one minute of searing. Bake for 8-10 minutes, or until tuna steaks are done to preference.
- Serve with fresh lemon juice and a pinch of coarse salt. Enjoy!
Nutrition Facts : ServingSize 2 servings, Calories 291kcal, Sugar 2g, Fat 10g, SaturatedFat 3g, Carbohydrate 5g, Protein 42g
MOM'S TUNA CASSEROLE WITH RITZ® CRACKER TOPPING
This is a combination of my favorite tuna casserole from my mom and a few additions of my own. No canned soups for this one.
Provided by SWood
Categories Tuna Casserole
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
- Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
- Bake in the preheated oven until heated through, 15 to 20 minutes.
Nutrition Facts : Calories 568.7 calories, Carbohydrate 53 g, Cholesterol 95.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 10.4 g, Sodium 999.1 mg, Sugar 3.8 g
CRACKER STUFFING
Boost the flavor of your tasty saltine cracker crumb stuffing with fresh parsley and a pinch of ground sage. This Cracker Stuffing make 10 servings-deliciously! Add Cracker Stuffing to your holiday recipe lineup this year.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 5 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Melt margarine in large skillet on medium-high heat. Add onion and celery; cook and stir until crisp-tender. Remove from heat. Stir in remaining ingredients.
- Spoon into greased 1-1/2-quart casserole dish; cover.
- Bake 40 minutes or until heated through.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 3 g, TransFat 2.5 g, Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- Set the oven at 400°F. Put the steaks in a bowl that is big enough to handle a little tossing and turning. Now zest and squeeze a lemon into the bowl. Then add the salt, pepper, dill weed and olive oil.
- Gently turn the steaks over a few times to mix up all the ingredients and evenly coat the steaks. When that's done to your satisfaction line a baking pan, that is just big enough to handle your steaks, with aluminum foil. Use enough foil to stick up higher than the sides of the pan to save yourself some cleanup. Put the steaks and all of the other ingredients in the pan. Use a tablespoon to get the top of the steaks covered with all that good stuff.
- Put that pan aside while you get the asparagus ready. Line a pan, that is just big enough to let all the of the stalks lay on the bottom, with aluminum foil. Again, use enough foil so that it sticks up past the sides of the pan. Cut the ugly end of the stalks off and lay them out in the pan. Cut the onion into strips and add it to the asparagus. Add the olive oil, salt, pepper, garlic powder and the grated parmesan and roll the stalks around getting them covered with all that good stuff.
- Put the pans in the oven and after ten minutes check 'em. The narrower the asparagus stalks are the quicker they will cook. The steaks will get cooked medium well in 10-12 minutes. Poke the asparagus with a fork and the steaks with your finger. The softer the asparagus the more done it is. The firmer the tuna the more done it is. If you are unsure about the tuna just split a steak with the fork to see if it is how YOU like it. Some folks like it raw in the middle and some like it with no pink whatsoever.
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