Rye Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

Rye Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Bold, briny, and built entirely on whole ingredients, this sheet pan dinner is the kind of weeknight meal that feels like a vacation. Meaty tuna steaks get rubbed with a fragrant paste of garlic, smoked paprika, cumin, oregano, and lemon zest, then roasted alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. Everything comes together on one pan, which means minimal cleanup and maximum flavor payoff. For anyone navigating grain sensitivities, this recipe is naturally a great fit — every single ingredient is a whole food with zero hidden grains to worry about. No specialty swaps needed, no label-reading stress; just fish, vegetables, olive oil, and spices doing exactly what they do best. A final squeeze of lemon and a handful of fresh parsley tie it all together with a bright, herby finish that makes the dish look as good as it tastes. Serve it straight from the pan and let everyone dig in.

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Ingredients

4 servings

For the sheet pan

1 lb green beans, trimmed
2 cups cherry tomatoes
½ cup pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
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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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