Cashew Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built on a single sheet pan, this Mediterranean-inspired dish is weeknight cooking at its most satisfying. Thick tuna steaks get rubbed with a fragrant paste of garlic, smoked paprika, cumin, oregano, and lemon zest before roasting alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. The result is a complete, colorful meal that tastes like it took far more effort than it actually did. Tree nut allergies can make ordering out or grabbing a prepared meal stressful, but every single ingredient here is naturally free of cashews and cross-contamination concerns from that source — just clean, whole foods you can trust. The vegetables go in first to get a head start, so by the time the tuna nestles in and finishes roasting, everything comes out perfectly timed. A final squeeze of fresh lemon and a scatter of chopped parsley brighten the whole pan right before serving. It's the kind of recipe that looks impressive enough for company but is honestly too easy to save only for special occasions.
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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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