Citric Acid Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Avoiding citric acid can feel limiting when you're craving something bright and restaurant-worthy, but fresh lime juice steps in beautifully here as a naturally sourced alternative to the processed citric acid found in so many packaged sauces and seasonings. This sheet pan dinner delivers bold, satisfying flavors through a warm spice rub of cumin, smoked paprika, and turmeric pressed right into thick tuna steaks before they hit the oven. The green beans get a little char at the tips while the cherry tomatoes blister and soften into something almost jammy, creating a gorgeous bed for the fish. Everything comes together on one pan, which means minimal cleanup and maximum payoff on a weeknight. The finishing touch is a quick cilantro-lime dressing whisked together while the tuna roasts — garlicky, herby, and just tangy enough to make every bite sing. It's the kind of meal that looks like you spent way more effort than you actually did, and every ingredient on that pan is exactly what it says it is.
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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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