Brazil Nut Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you actually tried — blistered cherry tomatoes, charred green beans, and boldly spiced tuna steaks all coming together on a single pan with barely any cleanup. The tuna gets rubbed with a warm blend of cumin, smoked paprika, and turmeric before roasting, giving each steak a gorgeous crust and deep, layered flavor. A bright cilantro-lime dressing drizzled over the top at the end pulls everything together with a hit of freshness that balances the smoky spice perfectly. Every ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-scanning required, just clean, whole-food cooking. The sheet pan method is smart too: the vegetables go in first to get a head start, so by the time the tuna finishes roasting, the beans are tender with crispy tips and the tomatoes are jammy and sweet. It's a complete, satisfying plate that feels restaurant-worthy without any of the fuss.
About FigFig 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
- 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!