Gut Friendly Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Sheet pan dinners don't get much more vibrant than this — seared tuna steaks nestled into a colorful tangle of blistered cherry tomatoes, tender green beans, and briny Kalamata olives. The spice rub of oregano, smoked paprika, cumin, garlic, and lemon zest gives the fish a deeply savory crust while keeping everything clean and whole-food focused. That combination of lean protein, fiber-rich vegetables, and quality olive oil is exactly what a gut-friendly plate should look like. The tomatoes and green beans roast until just soft and caramelized, which makes them easier to digest without losing any of their bright flavor. A final squeeze of fresh lemon and a scatter of parsley tie the whole pan together with a lift of acidity that makes every bite feel light and lively. Everything cooks on one pan with no complicated sauces or processed ingredients to second-guess, so you know exactly what's going into your body. It's the kind of weeknight dinner that feels indulgent but leaves you feeling genuinely good afterward.

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