Cinnamon Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is a weeknight hero — bold, bright, and ready with minimal cleanup. The tuna steaks get a smoky, earthy rub of cumin, smoked paprika, and turmeric that builds serious flavor without a trace of cinnamon, making it a confident choice for anyone navigating that particular spice sensitivity. While so many spice blends and store-bought rubs sneak cinnamon in where you least expect it, this one keeps things completely clear by using only the spices listed — nothing hidden, nothing ambiguous. The green beans and cherry tomatoes roast alongside the fish, picking up a little char and soaking in all those savory pan juices. A quick cilantro-lime dressing — just fresh lime juice, olive oil, garlic, and herbs — ties everything together with a zippy, herby finish that feels almost restaurant-worthy. Serve it straight from the pan with a few extra lime wedges and dinner is genuinely done.
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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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