Low Sugar Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built entirely from whole ingredients, this sheet pan dinner is the kind of meal that feels indulgent without a single gram of added sweetness anywhere in sight. Cherry tomatoes burst into a jammy, natural sauce as they roast alongside crisp green beans and salty Kalamata olives — no sugary marinades or sweetened spice blends required. The tuna gets rubbed with a deeply savory paste of garlic, smoked paprika, cumin, oregano, and fresh lemon zest, which means every bit of flavor comes from real, recognizable pantry staples. For anyone navigating a no-added-sugar lifestyle, this is the kind of recipe that proves you're not giving anything up — the Mediterranean pantry is just naturally this good. Everything roasts together on one pan, so cleanup is minimal and the whole thing comes together without fuss. A final squeeze of lemon and a handful of fresh parsley tie it all together with brightness that no sweetener could improve on.
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Learn more →Ingredients
4 servings
For the sheet pan
- 1 lb green beans, trimmed
- 2 cups cherry tomatoes
- ½ cup pitted kalamata olives
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the tuna
- 4 tuna steaks (6 oz each, about 1 inch thick)
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- 3 garlic cloves, minced
- 1 lemon, zested and halved
For serving
- 2 tbsp fresh parsley, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Spread the green beans and cherry tomatoes across the sheet pan. Scatter the olives over the top. Drizzle with 2 tbsp of the olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss to coat. Spread into an even layer, leaving a clear space in the center for the tuna.
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