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Mediterranean Roasted Tuna with Fresh Herbs


  • 1 ½ pounds tuna fillet, cut into 4 serving-size pieces
  • 1 cup chopped can petite tomatoes, drained
  • ¼ cup red onion, chopped
  • ½ teaspoon garlic, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 3 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 ½ tablespoons butter, melted
  • salt
  • black pepper, freshly ground

Heat oven to 450° F.

In a small bowl, combine tomatoes, onion, garlic, cilantro, basil, oregano, salt and pepper.

Place tuna in a lightly greased baking dish. Brush with butter. Lightly salt and pepper. Spoon tomato mixture over top. Bake for about 15 minutes or until done.

Determine cooking time based upon the thickness of fish—10 minutes per inch of thickness. This recipe will take longer because it is topped with sauce.

Contributed by Joyce Taylor  MM2


Many tuna species are highly migratory and feed near the top of the food chain.  They often feed on cephalopods (octopuses and squids), mollusks, and other fish species.

Erika Young, Coastal and Marine Education Specialist