Cinnamon Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bright, briny, and built entirely on the sheet pan, this Mediterranean-inspired dish is weeknight cooking at its most satisfying. Thick tuna steaks get rubbed with a punchy paste of oregano, smoked paprika, cumin, garlic, and lemon zest, then roasted alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. The result is a full, colorful meal that tastes like it took far more effort than it actually did. For anyone avoiding cinnamon, this recipe is a genuinely easy win — the spice blend leans on smoky, herby, and citrusy notes with zero warm baking spices in sight, so there's nothing to swap or second-guess. A squeeze of fresh lemon and a scatter of parsley at the end tie everything together with a brightness that makes the whole pan pop. It's the kind of dish that looks impressive straight from the oven and cleans up in minutes since everything cooks on one pan. Whether you're cooking for yourself or feeding a crowd, this one earns a permanent spot in the rotation.
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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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