Mushroom Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bright, 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 with a punchy paste of garlic, smoked paprika, cumin, oregano, and lemon zest, then roasted alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. The result is a deeply flavorful meal that tastes like it took far more effort than it actually did. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is clean, straightforward, and easy to verify at the store without hunting through labels for hidden fungi or umami-boosting additives. The vegetables go into the oven first, giving them a head start so everything finishes at the same time and nothing ends up overcooked. A final squeeze of fresh lemon and a scatter of parsley tie the whole pan together with a pop of brightness. It's the kind of dinner that looks impressive straight from the oven and disappears just as fast.
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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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