Citric Acid Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Bright, bold, and built entirely on a single sheet pan, this Mediterranean-inspired dish delivers serious flavor without relying on citric acid or any of the processed ingredients that can sneak it in. The marinade paste — oregano, smoked paprika, cumin, garlic, and fresh lemon zest — gives the tuna steaks a deeply savory crust that tastes like it took far more effort than it actually did. Lemon zest carries all the aromatic brightness of citrus without the acidic juice, and the squeeze at the end comes from a fresh-cut half, so you stay in control of exactly what goes on the plate. Cherry tomatoes blister and concentrate in the oven alongside crisp green beans and briny Kalamata olives, creating a built-in side that needs nothing else. Packaged spice blends and bottled dressings are common culprits for hidden citric acid, so making your own rub from scratch here is genuinely the smarter move — and it tastes better anyway. Everything finishes together in under 20 minutes of oven time, and a handful of fresh parsley scattered over the top pulls the whole pan together beautifully. It's the kind of weeknight dinner that looks impressive enough to serve to guests without a single stressful shortcut.

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