Hazelnut Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you actually tried — seared-spiced tuna steaks surrounded by 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, golden crust that pairs beautifully with the acidity of fresh lime juice and garlic in the drizzle. Everything roasts together on a single pan, which means minimal cleanup and maximum flavor without any complicated steps. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, marinades, or garnishes that could sneak in hidden allergens. The vegetables get a head start in the oven so they're perfectly tender and caramelized by the time the tuna finishes cooking, making timing almost foolproof. It's a complete, satisfying meal that feels restaurant-worthy but comes together entirely in your own kitchen.
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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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