Eggless 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. Thick tuna steaks get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric, then roasted alongside blistered cherry tomatoes and charred green beans until everything is perfectly caramelized and fragrant. A bright cilantro-lime dressing — just fresh lime juice, olive oil, garlic, and chopped cilantro — gets spooned over the top right before serving, cutting through the richness of the fish beautifully. Every single component here is naturally free of eggs, so there's no need to swap anything out or second-guess a single ingredient. The whole thing comes together on one pan, which means minimal cleanup and maximum flavor. It's the kind of recipe that earns a permanent spot in your 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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