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

Bold, briny, and built entirely 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 meal that tastes like it took serious effort but comes together with minimal prep and even less cleanup. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there are no hidden aromatics or mirepoix-style blends to second-guess. The vegetables go into the oven first to get a head start, so by the time the tuna joins the pan, everything finishes together in perfect sync. A final squeeze of fresh lemon and a scatter of chopped parsley tie the whole thing together with brightness and color. It's the kind of dish that looks impressive enough to serve to guests but is honestly easy enough to make on a Tuesday.

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