Anti Inflammatory Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
This sheet pan dinner is the kind of meal that looks impressive enough for company but comes together on a weeknight without any fuss. Four thick tuna steaks get rubbed with a fragrant paste of garlic, oregano, smoked paprika, cumin, and lemon zest, then roasted alongside blistered cherry tomatoes, crisp-tender green beans, and briny Kalamata olives — a combination that feels straight out of a sun-drenched coastal kitchen. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: fatty fish, extra-virgin olive oil, and a lineup of vegetables and herbs that researchers consistently highlight for their beneficial compounds. The whole thing comes together on one pan, which means less cleanup and more time actually enjoying dinner. A squeeze of fresh lemon and a scatter of chopped parsley at the end brighten everything up and tie the Mediterranean flavors together beautifully. Serves four, so it's just as practical for a family dinner as it is for meal-prepping lunches for the week ahead.
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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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