Wheat Free Mediterranean Tuna Steaks with Tomatoes, Olives & Green Beans
Bold, briny, and built entirely on whole ingredients, this sheet pan dinner is the kind of weeknight meal that feels like a vacation. Blistered cherry tomatoes, tender green beans, and salty Kalamata olives roast together until they're jammy and fragrant, then thick tuna steaks get rubbed down with a punchy paste of oregano, smoked paprika, cumin, garlic, and lemon zest before joining the pan. The result is a deeply savory, Mediterranean-inspired plate that comes together with almost no effort and zero cleanup drama. For anyone navigating a wheat-free lifestyle, this recipe is a natural fit — every single ingredient is inherently free of wheat, with no swaps or substitutions required. There's no flour, no breadcrumbs, no soy sauce hiding gluten in the background. Just olive oil, spices, fresh produce, and good fish doing exactly what they're supposed to do. The technique here is smart, too. Starting the vegetables in the oven first means everything finishes at the same time, and the tuna stays juicy rather than overcooked. A final squeeze of lemon over the whole pan brightens every bite and ties the flavors together beautifully. Scatter the parsley on top and serve straight from the sheet pan — dinner is done.
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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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