Eggless 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 down with a punchy 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 deeply savory, sun-soaked plate that tastes like it took far more effort than it actually did. Because the whole thing comes together with olive oil, fresh produce, and pantry spices, there are no hidden egg-based marinades or sauces to worry about — just clean, honest ingredients doing all the heavy lifting. Roasting the vegetables first gives them a head start so everything finishes at the same time, and the final squeeze of lemon over the pan ties every element together beautifully. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it feel genuinely restaurant-worthy. Serve straight from the pan and let everyone dig in.
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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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