Let your oven and sheet pan help you make this quick meal. Fresh tuna, sweet potatoes and Brussels sprouts 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.
You can use swordfish or cod fillets instead of tuna.
You can use butternut squash cubes instead of sweet potatoes.
SHEET PAN TUNA AND SWEET POTATOES AND BRUSSELS SPROUTS
3/4 lb. Brussels sprouts, rinsed and cut in half (about 3 c.)
1/2 lb. sweet potato cubes, peeled and cut into 1/4- to 1/2-inch cubes (about 2 c.)
3 T. olive oil, divided
1 T. sesame seeds
2 6-oz. tuna steaks
Salt and freshly ground black pepper
1/2 T. lemon juice
1 t. 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 1 1/2 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 1 1/2 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. Makes 2 servings.
(Recipe by Linda Gassenheimer.)
— Tribune News Service