Celery Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Thick tuna steaks get rubbed in a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans — it's colorful, satisfying, and genuinely impressive on the plate. The finishing touch is a bright cilantro-lime dressing whisked together in minutes, which ties the whole dish together with a hit of citrus and fresh herb. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. The high-heat roasting method means the vegetables get beautifully caramelized while the tuna stays juicy and flavorful at the center. It's the kind of recipe that feels like restaurant cooking but comes together on a single pan in your own oven.
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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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