- 4 tuna fillets
- 6 tbsp of Olive Oil Divine's Butter Flavored Extra Virgin Olive Oil
- 1/4 cup of Olive Oil Divine's Mediterranean Lemon Aged White Balsamic Vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp of Olive Oil Divine's Organic Mediterranean Oregano
- 1/2 tsp dried thyme
- 1/4 tsp dried basil
- 1 tsp garlic powder
- 1.5 lb baby red potatoes, halved
- 4 tbsp Parmesan
Preheat your oven to 450 degrees Fahrenheit.
In a large bag, mix the tuna, 4 tbsp of Butter EVOO, Lemon balsamic, 1/2 tsp of salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp basil, and 1/2 tsp garlic powder.
Seal and mix everything together. Place in the fridge for 15 minutes.
Coat the potatoes with 2 tbsp of Butter EVOO. Mix the remaining salt, pepper, oregano, thyme, and garlic powder, sprinkling this over the potatoes. Place this on half of a greased baking sheet and bake for 15 minutes.
Place tuna on the other half of the sheet pan after the potatoes have baked, sprinkle the potatoes with Parmesan, and bake for an additional 6 minutes. Flip the tuna and bake for another 6 minutes.