PARTNER POST: October is National Seafood Month, reinvent your recipes with new ideas of to feature potatoes and seafood in one dish.
Ready in thirty minutes, this easy potato and tuna nicoise is baked on one sheet pan and is perfect for a busy weeknight, but beautiful enough for a dinner party.
It’s no secret that I love 30 minute meals, and when there’s only one pot to wash, I’m even happier (see my One Pot Thai Peanut Veggie Pasta and 30-Minute Cheesy Mexican Rice Skillet for more). This particular recipe contains two ingredients that I cook with on a regular basis — seafood and potatoes. Seafood takes mere minutes to cook, making it a great protein for quick meals, and it’s just perfect with potatoes no matter how you prepare them!
Potatoes are a staple in my house because they’re comforting and so versatile — whether they’re baked, mashed, or roasted, they’re always one of the best parts about dinner. It gets even better, however, because potatoes have some wonderful health benefits. Did you know potatoes are packed with vitamin C and contain more potassium than a banana? They’re also naturally gluten free. The sky truly is the limit with potatoes, and if you’d like more inspiration, click here.
I’m a huge fan of tuna nicoise salad, which is a classic French salad with tuna, potatoes, hard boiled eggs, olives, and haricot vert or green beans. It’s been a favorite of mine since I visited Paris many years ago, so I love coming up with different ways to prepare it, such as my Grilled Salmon Nicoise Salad. I thought it would be fun to create an even easier way to enjoy it with this 30 Minute Sheet Pan Tuna Nicoise, and it did not disappoint!
The trick to making this a 30 minute meal is by using fingerling or baby potatoes and halving them or quartering them depending on their size. I used tricolored fingerling potatoes here, which are some of my favorite because I love the variety of colors and slightly different textures of the potatoes. While the oven is preheating, get your veggies prepped and onto the baking sheet so you can pop them into the oven as soon as it reaches 400 degrees.
Once the potatoes and veggies have roasted for 20 minutes, brush the tuna steaks with the vinaigrette and place them on the roasting pan as well.
I used wild ahi tuna steaks here, which only takes minutes to cook. They should be rare in the center, and get extremely dry if they’re overcooked. How rare you want them is up to you. I prefer them more on the medium side, but you can certainly cook them for less time if you prefer them more rare.
While the veggies roasted I made a quick vinaigrette to brush over the tuna steaks before cooking to give them flavor, and drizzled more over the entire dish when it was done. I also boiled the eggs during that time, but you can certainly do that ahead to save a step if you’re so inclined.
What I love about this 30 Minute Sheet Pan Tuna Nicoise (besides the fact that it barely requires any cleanup), is that it’s easy enough for busy weeknights or elegant enough for entertaining. It’s fast, fresh, and flavorful, and nobody has to know how easy it is besides you.
For another delicious seafood recipe, try this. Click here for the Potato Farl recipe.Print
I'm a wife, mother, and food blogger, residing in the San Francisco Bay Area. I graduated from culinary school in March 2014, and I'm a food blogger at flavorthemoments.com, where I publish a combination of my own recipes and adaptions of others. My style of food is fresh, seasonal, and always homemade.