Chicken Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is bold, bright, and built for a weeknight — smoky, spice-rubbed tuna steaks roasted alongside blistered cherry tomatoes and charred green beans, all finished with a punchy cilantro-lime dressing. The spice blend of cumin, smoked paprika, and turmeric gives the fish a deeply savory crust that makes every bite feel intentional and restaurant-worthy. Everything cooks on a single pan, which means minimal cleanup and maximum flavor payoff. The cilantro-lime dressing — just lime juice, olive oil, fresh garlic, and herbs — ties the whole dish together with a citrusy brightness that cuts right through the richness of the tuna. It's a naturally satisfying meal that skips poultry entirely without ever feeling like it's missing anything. Whether you're cooking for a crowd or just yourself, this one earns a permanent spot in the weeknight 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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