Cashew Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you tried way harder than you actually did. Meaty tuna steaks get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric, then roasted alongside blistered cherry tomatoes and charred green beans until everything is perfectly caramelized and fragrant. A bright cilantro-lime dressing — just lime juice, olive oil, fresh garlic, and cilantro — gets spooned over the top at the end, cutting through the richness of the fish with a punch of freshness. The whole thing comes together on a single pan, which means minimal cleanup and maximum flavor payoff. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, bold cooking. It's the kind of recipe that earns a permanent spot in your dinner rotation.
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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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