Coconut Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you put in way more effort than you actually did. Meaty tuna steaks get rubbed with a warm blend of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred-tipped green beans — all on a single pan, all at once. The real finishing touch is a bright cilantro-lime dressing whisked together while everything roasts, which cuts right through the richness of the fish and ties the whole plate together. Every ingredient here is straightforwardly whole and plant- or sea-based, so there's no need to scan labels for sneaky additives or hidden tropical oils. It's naturally free of coconut in any form — no milk, no oil, no flour — without any substitutions required. Clean, bold flavors and minimal cleanup make this one genuinely easy to add to the regular 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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