Beef Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is bright, bold, and built for a weeknight — smoky spiced tuna steaks roasted alongside blistered cherry tomatoes and charred green beans, all finished with a punchy cilantro-lime dressing. The spice rub of cumin, smoked paprika, and turmeric gives the fish a gorgeous crust and deep, warm flavor without a single drop of anything from the grill or a heavy sauce. Everything cooks on one pan, which means minimal cleanup and maximum payoff. The cilantro-lime dressing — just fresh lime juice, olive oil, garlic, and chopped cilantro — ties the whole dish together with a citrusy kick that makes the vegetables taste just as exciting as the protein. It's a naturally beef-free meal that doesn't feel like a compromise in the slightest; the tuna is hearty and satisfying enough to anchor the plate on its own. Serve it straight from the pan with extra lime wedges and you've got a dinner that looks like it took far more effort than it actually did.
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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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