Lactose Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious restaurant-level flavor with almost no cleanup. Thick 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. The real finishing touch is the bright cilantro-lime dressing — a quick whisk of fresh lime juice, garlic, olive oil, and cilantro that ties the whole dish together beautifully. Every single ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label. It's a genuinely complete meal on one pan, with bold, layered flavors that taste like you put in way more effort than you actually did. The vegetables roast first to get a head start, so by the time the tuna goes in, everything finishes at exactly the right moment. Serve it straight from the pan with extra lime wedges and dinner is done.
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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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