Carrageenan Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Bright cherry tomatoes, briny Kalamata olives, and crisp green beans roasted at high heat create a vibrant, sun-soaked base that makes this sheet pan dinner feel like a trip to the coast. The tuna steaks get rubbed with a bold paste of garlic, smoked paprika, cumin, oregano, and lemon zest before nestling right into the vegetables — so every component picks up flavor from its neighbors as it roasts. A final squeeze of fresh lemon and a scatter of parsley pull the whole pan together in the most effortless way. For anyone navigating carrageenan concerns, this recipe is a natural fit because every single ingredient is a whole food — fresh fish, vegetables, olives, and spices with zero processed additives or thickeners in sight. Canned or packaged seafood products are a common source of hidden carrageenan, but using fresh tuna steaks sidesteps that issue entirely. The olive oil, dried spices, and lemon are all straightforward pantry staples with nothing to second-guess on the label. It's the kind of clean, confident cooking that tastes indulgent without requiring any ingredient detective work at the store.

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