Artificial Food Coloring Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

Artificial Food Coloring Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Bright, bold, and built entirely from whole ingredients, this sheet pan dinner is a weeknight dream for anyone navigating the minefield of artificial dyes and synthetic additives. Every bit of color on this plate comes from real food — the deep red of blistered cherry tomatoes, the char-tipped green beans, the golden warmth of smoked paprika and turmeric rubbed right into the fish. That kind of vibrancy is hard to find in a packaged meal without a suspicious ingredient list, but here everything is exactly what it looks like. The spice blend is simple and homemade, so you know precisely what's going onto those tuna steaks before they ever hit the oven. A zippy cilantro-lime dressing whisked together with fresh lime juice, garlic, and olive oil ties the whole pan together with a brightness that feels almost too good for a one-pan cleanup situation. It's the kind of recipe that proves eating clean doesn't mean eating boring — just the opposite, actually.

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Ingredients

4 servings

1 lb green beans, trimmed
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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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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