Emulsifier Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost zero fuss. Tuna steaks get rubbed in 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. A bright cilantro-lime dressing — made with just fresh lime juice, olive oil, garlic, and herbs — gets spooned over the top right before serving, pulling the whole dish together. Every single ingredient here is whole and unprocessed, which means there are no hidden additives or emulsifying agents to worry about, just real food doing all the work. That can be genuinely hard to guarantee with store-bought sauces and marinades, so making the dressing from scratch is a small step that makes a big difference. The result is a restaurant-worthy plate that looks impressive but comes together on a single pan in your own oven.
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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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