Pescatarian Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Few dinners feel as effortlessly impressive as a sheet pan loaded with sizzling tuna, blistered cherry tomatoes, tender green beans, and briny Kalamata olives all roasted together at high heat. The spice paste — smoked paprika, cumin, oregano, garlic, and fresh lemon zest — gets rubbed into every side of the tuna steaks before they hit the pan, building a deeply savory crust that plays beautifully against the bright, jammy vegetables underneath. Everything cooks in one pan, which means less cleanup and more time actually enjoying the meal. The vegetables go in first to get a head start, so by the time the tuna nestles in and finishes roasting, the green beans are perfectly blistered and the tomatoes have collapsed into something almost sauce-like. A final squeeze of lemon and a handful of fresh parsley tie the whole thing together with a clean, herby finish. It's the kind of recipe that looks like you put in serious effort but really just trusts good ingredients and a hot oven to do the work.

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