Seed Oil Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Extra-virgin olive oil is the only fat in this recipe, which means you get all the rich, Mediterranean flavor without any refined vegetable or seed oils sneaking in. That single swap matters more than people realize — most restaurant fish dishes and even store-bought marinades are loaded with canola or soybean oil, so cooking this one at home puts you fully in control. The tuna steaks get rubbed with a bold paste of garlic, smoked paprika, cumin, oregano, and lemon zest before hitting the oven, building a crust that's deeply savory and fragrant. Meanwhile, cherry tomatoes blister and burst, Kalamata olives get jammy and briny, and the green beans take on just enough char to stay interesting. Everything roasts together on one pan, so the juices mingle in the best possible way before a final squeeze of lemon ties it all together. It's a genuinely impressive dinner that tastes like something you'd order at a coastal restaurant — clean ingredients, zero compromise.

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