Almond Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold tuna steaks roasted alongside blistered cherry tomatoes, briny Kalamata olives, and tender green beans — this sheet pan dinner is the kind of weeknight meal that feels like it came from a seaside restaurant. The spice paste of oregano, smoked paprika, cumin, garlic, and fresh lemon zest builds serious depth and coats every inch of the fish before it ever hits the oven. Everything cooks together on one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, whole, and easy to verify at a glance, with no sauces or spice blends that might hide unexpected additions. A final squeeze of lemon and a scatter of fresh parsley tie the whole dish together with brightness. It's a complete, satisfying meal that proves eating well and eating safely don't have to be two different things.
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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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