Walnut Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built entirely on a single sheet pan, this Mediterranean-inspired dish is weeknight cooking at its most satisfying. Thick tuna steaks get rubbed down with a punchy 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-soaked plate that tastes like it took far more effort than it actually did. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, confident cooking from start to finish. The vegetables go into the oven first to get a head start, then the tuna nestles right in among them, picking up all those roasting juices as it finishes cooking. A final squeeze of fresh lemon and a scatter of parsley tie everything together with brightness. It's the kind of dish that looks stunning served straight from the pan and disappears just as fast.
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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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