Carrageenan Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners rarely feel this vibrant, and this one delivers bold, restaurant-worthy flavor with almost no cleanup. The tuna steaks get a warm spice rub of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans — a combination that looks as stunning as it tastes. A bright cilantro-lime dressing drizzled over the top at the end ties everything together with a hit of freshness that makes each bite sing. For anyone avoiding carrageenan — a thickener and stabilizer that sneaks into a surprising number of packaged seafood products, dressings, and processed sauces — this recipe is a clean, confident choice. Every component here is a whole, recognizable ingredient: fresh tuna steaks, real vegetables, olive oil, and a dressing made from scratch with lime juice, garlic, and cilantro. There are no store-bought shortcuts where hidden additives could slip through, so you stay in full control of what goes on the plate. The high-heat roasting method does a lot of the heavy lifting, coaxing deep savory flavor out of simple ingredients without any fuss. Serve it straight from the pan for a weeknight dinner that feels anything but ordinary.
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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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