Macadamia 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. Meaty 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 oven does the heavy lifting — vegetables go in first to soften and caramelize, then the tuna joins them for a quick finish that keeps it juicy and flavorful all the way through. A squeeze of fresh lemon and a scatter of parsley right before serving tie everything together with a bright, clean finish. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient is straightforward, whole, and easy to verify at the store. No specialty swaps, no complicated substitutions, just honest Mediterranean pantry staples doing exactly what they do best. Cleanup is minimal too, which honestly makes the whole thing even better.

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