BHA & BHT Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

BHA & BHT Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Bright, weeknight-friendly, and built entirely from whole, unprocessed ingredients, this sheet pan dinner is a dream for anyone navigating the world of synthetic preservative-free eating. BHA and BHT are common in packaged seasonings, bottled sauces, and processed oils, but every component here — from the extra-virgin olive oil to the hand-mixed spice rub of cumin, smoked paprika, and turmeric — is straightforward and clean. The cherry tomatoes blister and sweeten in the high oven heat while the green beans pick up a little char at the tips, creating a naturally vibrant base for the seared tuna. A quick cilantro-lime dressing made with fresh lime juice, raw garlic, and chopped herbs ties everything together with a punchy, herbaceous finish that no bottled dressing could match. Because you're building the seasoning blend yourself, you stay in full control of what goes on the fish and into the pan. The whole thing comes together on a single sheet pan, which means less cleanup and more time actually enjoying a dinner that looks and tastes far more impressive than the effort involved.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!