Let your oven and sheet pan help you make this quick meal. Fresh tuna, sweet potatoes and broccoli all cook together on the sheet pan. I like using a sheet pan, because it only uses one pan and makes cleanup a breeze.
A secret to the success of this meal is to make sure your oven is at temperature before adding the sheet pan. Also, if like your tuna very rare, cut down the cooking time.
Helpful Hints:
You can use swordfish or cod fillets instead of tuna.
You can use butternut squash cubes instead of sweet potatoes.
Countdown:
Preheat oven.
Microwave the sweet potatoes and Brussels sprouts.
Place all ingredients on the sheet pan and roast.
While sheet pan is in the oven, mix together the olive oil and lemon dressing.
Sheet Pan Tuna And Sweet Potatoes And Brussels Sprouts
Yield 2 minutes. Recipe by Linda Gassenheimer
¾ pound Brussels sprouts, rinsed and cut in half (about 3 cups)
½ pound sweet potato cubes, peeled and cut into ¼- to ½-inch cubes (about 2 cups)
3 tablespoons olive oil, divided use
1 tablespoon sesame seeds
Two 6-ounce tuna steaks
Salt and freshly ground black pepper
½ tablespoon lemon juice
1 teaspoon dried oregano
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. Combine sweet potato cubes and Brussels sprouts in a microwave-safe bowl. Microwave on high 5 minutes. Remove and toss with 1½ tablespoons olive oil. Spread out on one side of the baking sheet and sprinkle sesame seeds over the top. Add tuna steaks to the other side of the baking sheet. Sprinkle salt and pepper to taste over the tuna and vegetables. Place the baking sheet on the middle shelf of the oven. Roast 5 minutes. Remove the sheet from the oven and turn the tuna over and stir the vegetables. Return the sheet to the oven and roast 5 minutes. A meat thermometer inserted into the tuna should read 125 degrees for medium rare. If you like your tuna very rare, cut down the cooking time to around 4 minutes per side. A meat thermometer should read 100 degrees. While sheet pan is in the oven, mix remaining 1½ tablespoons oil with lemon juice and oregano. Divide the tuna and vegetables between 2 dinner plates. Spoon olive oil and lemon juice sauce over the tuna steaks.
Per serving: 566 calories (39% from fat), 24.7 g fat (3.8 g saturated, 10.9 g monounsaturated), 78 mg cholesterol, 48.2 g protein, 39.9 g carbohydrates, 10.6 g fiber, 165 mg sodium.
