Tree Nut Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans

Bold, briny, and built entirely on a single sheet pan, this Mediterranean-inspired dinner is the kind of weeknight meal that looks like you tried way harder than you did. Thick tuna steaks get rubbed down with a fragrant paste of garlic, smoked paprika, cumin, oregano, and lemon zest before roasting alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. The result is a deeply savory, sun-drenched plate that tastes like it came from a seaside taverna. Every single ingredient here is naturally free of tree nuts — no swaps needed, no label-scanning required — so you can focus on cooking instead of worrying. The vegetables go into the oven first to get a head start, then the seasoned tuna nestles right in the center of the pan, soaking up all those roasting juices as it finishes cooking. A final squeeze of fresh lemon and a handful of chopped parsley tie everything together with brightness and color. Cleanup is minimal, the flavors are anything but.

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