Shellfish Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bright, bold, 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 fragrant paste of garlic, smoked paprika, cumin, oregano, and lemon zest before roasting alongside blistered cherry tomatoes, tender green beans, and briny Kalamata olives — every component pulling serious flavor weight. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating seafood allergies or restrictions, tuna is a finfish — completely distinct from shellfish — so this recipe is naturally safe without any substitutions or workarounds required. A final squeeze of fresh lemon and a scatter of parsley tie everything together with a brightness that makes the dish feel almost restaurant-worthy. It's the kind of meal that looks like you put in way more effort than you actually did, and nobody needs to know otherwise.
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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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