Artificial Flavors Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built entirely from real ingredients, this sheet pan dinner is weeknight cooking at its most satisfying. Tuna steaks get rubbed with a fragrant paste of garlic, smoked paprika, cumin, oregano, and fresh lemon zest — every bit of flavor here comes straight from your spice rack and produce drawer, with zero synthetic additives in sight. That matters more than you might think, because pre-marinated fish and jarred sauces are common culprits for sneaking in artificial flavor compounds you never agreed to eat. Here, the cherry tomatoes blister and sweeten in the oven, the Kalamata olives add a deep, salty punch, and the green beans pick up just enough char to stay interesting. Everything roasts together on one pan, so the tuna absorbs all those Mediterranean juices as it finishes cooking. A final squeeze of lemon and a handful of fresh parsley tie it all together in a way that feels restaurant-worthy without a single shortcut. Clean ingredients, one pan, and a dinner that genuinely tastes like it took more effort than it did.
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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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