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Sheet Pan Tuna with Mushrooms and Tuscan Herbs

Garlicky, herbed mushrooms roasted until tender, then paired with tuna steaks seared fast and hot at the end so the center stays rare to medium-rare.
Print Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound cremini mushrooms halved
  • 3 tablespoons olive oil divided
  • 4 garlic cloves minced, divided
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and black pepper to taste
  • 4 tuna steaks about 6 ounces each, 1 inch thick
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh basil chopped, for garnish

Method
 

  1. Preheat the oven to 425°F.
  2. Toss the mushrooms with 2 tablespoons of the olive oil, half the garlic, rosemary, thyme, red pepper flakes, and a pinch of salt. Spread on a sheet pan in a single layer.
  3. Roast the mushrooms for 15 minutes, until softened and lightly browned at the edges.
  4. While the mushrooms roast, pat the tuna steaks completely dry and rub with the remaining olive oil, remaining garlic, salt, and pepper.
  5. Remove the sheet pan from the oven and push the mushrooms to one side.
  6. Switch the oven to broil, or raise the temperature to 500°F if your oven has no broiler setting.
  7. Arrange the tuna steaks on the open side of the pan and return to the oven.
  8. Broil for 2 to 3 minutes per side, until the outside is browned and the center is still pink through a cut.
  9. Remove from the oven and drizzle the tuna and mushrooms with lemon juice.
  10. Garnish with fresh basil and serve immediately.