Tuna Steak Recipes for the Oven

Amber Bracegirdle | Bluebonnet Baker

Looking for tuna steak recipes for the oven? Here's a great one to try - plus some ideas for simple marinades

Tuna steaks are a great source of protein with very little fat content.

The amino acids found in tuna steaks help with the growth and maintenance of lean muscle tissue.

Tuna steaks work well with so many flavors and can be enjoyed raw, as sashimi, seared or cooked through.

Whilst often neglected, we love to bake our tuna steaks. So, today we will share tuna steak recipes for the oven that will help switch up your typical pan-seared recipes.

Seared Ahi Tuna Steaks Photo

When looking for tuna, it is a great idea to check out your local seafood market where it will be fresher and usually at a great price.

If you do not have access to a seafood market, you  can usually find fresh tuna at the grocery store.

Commonly, the tuna you find here will already be sliced into steaks.

The best type of tuna steaks to buy are bluefin, yellowfin, bigeye or albacore. You may also find frozen tuna steaks which are another perfectly suitable option, as they do not typically lose flavor or texture.

Seared Ahi Tuna Steaks Picture

Before we get to baking your tuna steaks, let’s take a look at some delicious tuna steak marinades.

It is so important to marinate your tuna to help create a depth of flavor.

Unlike other types of meat, fish does not need as long to marinate as the acidity in the marinades used can begin to cook the fish.

For this reason, you should aim to marinade your tuna for about 20 minutes, but no longer than 30 minutes.

Here are some of our favorite tuna steak marinades:

  • Chili Lime: lime juice, soy sauce, honey, chilli sauce & olive oil (all in equal proportions)
  • Soy Ginger: brown sugar, toasted sesame seeds, scallions, ginger, garlic, soy sauce & sesame oil
  • Orange: orange juice, soy sauce, olive oil, lemon juice, fresh parsley, garlic & fresh oregano
Seared Ahi Tuna Steaks Image

The great thing about marinades is that you can get as creative as you’d like and test out new flavors.

One of our most adored tuna steak recipes for the oven is cooked in just 25 minutes. Best of all, you can line your baking sheet with foil, reducing the amount of dishes you have to wash - great for a busy night! 


Oven Baked Tuna Steak Dinner

    2 Servings


  • 2 servings Ahi Tuna Steaks, (6 oz each)
  • 1 medium Lemon
  • 6 tablespoons Extra Virgin Olive Oil, divided
  • 1 teaspoon Salt, divided
  • 1/2 teaspoon Black Pepper, divided
  • 1 teaspoon Dried Dill
  • 12 spears Asparagus
  • 1 teaspoon Garlic Powder
  • 1/3 cup Parmesan Cheese


  1. Preheat your oven to 400°F.
  2. Place the tuna steaks into a large bowl. Zest the lemon over the tuna steaks. Cut the lemon in half and squeeze its juice over the tuna. Add the half of the salt, pepper and olive oil. Sprinkle over the dill weed.
  3. Shake the steaks around to coat them evenly. You can also use a pair of tongs to turn them to ensure they are properly coated.
  4. Line a baking pan with foil and fold the sides up so that none of the oil can leak out.
  5. Place the steaks into the baking pan and spoon the oil mixture leftover on top of the tuna steaks.
  6. Line a baking sheet with foil.
  7. Cut the woody ends of the asparagus off and put them onto the baking sheet. Add the onions to the asparagus and drizzle with the remaining olive oil. Add the rest of the salt, pepper and all of the garlic powder. Evenly distribute the parmesan cheese over the asparagus and onions. Shake the baking sheet to coat everything well.
  8. Place both the baking sheet with asparagus and the baking pan with tuna steaks into the oven. For a medium well tuna steak, you will need to cook it for about 10-12 minutes. (*if your steaks are thicker than one inch, you will need to cook it for longer to achieve medium well).
  9. Test the asparagus with a fork, prodding it to see if they have softened.
  10. Serve with a slice of lemon.
Source: Poppop Cooks
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Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".