Nutmeg Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
This sheet pan dinner brings the bold, sun-soaked flavors of the Mediterranean straight to your table with minimal cleanup and maximum payoff. Thick tuna steaks get rubbed in a fragrant paste of smoked paprika, cumin, oregano, garlic, and lemon zest before roasting alongside blistered cherry tomatoes, tender green beans, and briny Kalamata olives. The whole thing comes together on a single pan, which means the vegetables soak up all those savory juices as everything roasts together at high heat. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg — the seasoning blend relies entirely on smoky, herby, citrusy notes that are just as complex and satisfying. A final squeeze of fresh lemon and a scatter of parsley brighten every bite and make the dish look as good as it tastes. It's the kind of weeknight dinner that feels like a special occasion without requiring much effort at all.
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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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