Turkey Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built entirely on one pan, this Mediterranean-inspired dish is a weeknight dream that happens to be completely free of poultry. Thick tuna steaks get rubbed in a fragrant paste of garlic, smoked paprika, cumin, oregano, and fresh lemon zest before roasting alongside blistered cherry tomatoes, tender green beans, and salty Kalamata olives. The vegetables go into the oven first so everything finishes at the same time — no juggling, no guesswork. A final squeeze of lemon and a scatter of fresh parsley tie the whole pan together with brightness and color. For anyone navigating menus that lean heavily on chicken or turkey, this is the kind of satisfying, protein-forward dinner that proves you're not missing a thing. The tuna stays juicy and flavorful as long as you pull it at 145°F, and the sheet pan method means cleanup is almost embarrassingly easy. It's the sort of meal that looks impressive enough for guests but is genuinely simple enough for any night of the week.
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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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