High Fructose Corn Syrup Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

High Fructose Corn Syrup 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. Every ingredient here is exactly what it says it is — fresh green beans, cherry tomatoes, tuna steaks, and a handful of pantry spices — so there's no need to squint at a label hunting for hidden sweeteners or mystery syrups. The tuna gets rubbed with a warm blend of cumin, smoked paprika, and turmeric before roasting alongside blistered tomatoes and charred green beans, making the whole pan smell absolutely incredible. That bright cilantro-lime dressing drizzled over the top at the end pulls everything together with a hit of freshness that feels almost restaurant-worthy. Because you're working entirely with whole foods and unprocessed ingredients, this is the kind of meal that's genuinely clean without trying too hard. It's bold, colorful, and satisfying enough to impress guests — but easy enough to throw together on a Tuesday night.

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Ingredients

4 servings

1 lb green beans, trimmed
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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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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