Honey Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Tuna steaks get rubbed in a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans — it's colorful, satisfying, and genuinely impressive for how little effort it takes. The finishing touch is a bright cilantro-lime dressing made with fresh lime juice, garlic, and olive oil that ties every element together beautifully. Every component here is naturally free of sweeteners, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Tuna can sometimes feel intimidating to cook at home, but roasting it in a hot oven makes it approachable and nearly foolproof, especially with a thermometer to nail that perfect 145°F. The vegetables go in first to get a head start, so by the time everything comes out of the oven, the beans are tender with crispy tips and the tomatoes have turned jammy and sweet. Serve it straight from the pan for a meal that looks like it came from a restaurant but took about 20 minutes of actual hands-on time.
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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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