Gut Friendly Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

Gut Friendly Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Sheet pan dinners don't get much more satisfying than this — seared-spiced tuna steaks nestled into blistered cherry tomatoes and charred green beans, all finished with a bright cilantro-lime dressing. The spice rub of cumin, smoked paprika, and turmeric gives the fish a warm, deeply savory crust that plays beautifully against the acidity of the roasted tomatoes. Green beans and tomatoes are both gentle on the digestive system, and olive oil keeps everything nourishing without any heavy or processed fats. The cilantro-lime dressing — built from fresh lime juice, grated garlic, and chopped cilantro — ties the whole dish together with a clean, zesty finish that feels anything but boring. Everything roasts on a single pan, which means less cleanup and a genuinely fuss-free weeknight dinner. It's the kind of meal that looks impressive enough for guests but comes together with minimal effort and ingredients your gut will actually thank you for.

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Ingredients

4 servings

1 lb green beans, trimmed
2 cups cherry tomatoes
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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