Don’t be intimidated by this fish. These tuna steaks couldn’t be easier to prepare! Accompanied by sweet potatoes and light broccoli rice.

Number of Servings: 4

Prep Time:  15 min.

Cook Time: 30 min.  

Total Time: 45 min. 

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 green onion, sliced and divided
  • 1 tablespoon coconut aminos
  • Juice of 1 lime
  • 1 teaspoon sambal oelek
  • 1 teaspoon black pepper, divided
  • 4 Yellowfin tuna steaks, each ¾-inch thick
  • 1 sweet potato, cut into ½-inch cubes
  • ¾ teaspoon salt, divided
  • 1 head broccoli, cut into florets

Preparation

  1. Place an 11×17 sheet pan in a cold oven. Preheat the oven to 425 degrees.
  2. In a small bowl, whisk together 2 tablespoons olive oil, garlic, 1 tablespoon green onion, coconut aminos, lime juice, sambal oelek and ¼ teaspoon black pepper for the marinade. Add tuna steaks to a Ziploc bag, then pour the marinade over the steaks. Seal the bag, removing as much air as possible, then gently massage to ensure all steaks are coated. Place in the fridge.
  3. Toss sweet potato with 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Carefully remove the sheet pan from the oven with oven mitts or a towel, then add the potatoes. Roast for 20 minutes.
  4. While the potatoes are roasting, preheat a medium skillet to medium-high heat with 1 tablespoon olive oil. Add the broccoli florets to a food processor and pulse until they resemble rice, 5-6 pulses. Pour the broccoli into the preheated skillet and sauté until tender and vibrant in color, 3-4 minutes. Set aside.
  5. After 20 minutes, remove the sheet pan from the oven and move the sweet potatoes over to one side of the pan. Remove tuna from the fridge and add to the other side of the sheet pan. Return to the oven for 5 more minutes. Remove again and flip the tuna steaks, then back in the oven for a final 5 minutes. Tuna should be pink in the center and flake easily with a fork.
  6. To serve, spoon the broccoli rice into the bottom of a bowl, then top with potatoes, tuna and the remaining green onions.

Cook’s Notes

  1. Cook times for tuna may vary based on size. A good rule of thumb for preparing tuna steaks is to cook 4-6 minutes per ½-inch thickness. Tuna should still be pink in the center and flake easily with a fork.