Almond Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you put in way more effort than you actually did. Thick tuna steaks get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans — all on a single pan, all at the same time. A bright cilantro-lime dressing gets whisked together while everything roasts, and that final drizzle over the fish and vegetables is what ties the whole dish together. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out. The bold spices do the heavy lifting on flavor, while the fresh lime juice and cilantro keep things light and vibrant. It's a high-protein, produce-forward dinner that feels restaurant-worthy without any complicated technique or specialty ingredients.
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Learn more →Ingredients
4 servings
- 1 lb green beans, trimmed
- 2 cups cherry tomatoes
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp black pepper, divided
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- 4 tuna steaks (6 oz each, about 1 inch thick)
For the cilantro-lime dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- ¼ tsp fine sea salt
- ¼ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line an 18×13-inch sheet pan with parchment paper or foil.
- 2
Spread the green beans and cherry tomatoes on the prepared sheet pan. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper, and toss to coat. Spread into an even layer, leaving a clear space in the center for the tuna.
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