Mediterranean Diet Friendly Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Bright, bold, and built around the kind of ingredients that make this way of eating so satisfying, this sheet pan dinner is weeknight cooking at its best. Tuna steaks get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans — all on a single pan, all at once. The finishing touch is a punchy cilantro-lime dressing made with fresh lime juice, garlic, and good extra-virgin olive oil, which ties everything together the moment it hits the hot fish. This is exactly the kind of meal that makes eating more fish feel effortless rather than obligatory. Lean protein, heart-healthy olive oil, plenty of vegetables, and fresh herbs check every box without requiring any complicated substitutions or specialty products. The high-heat roasting method means the tomatoes get jammy and sweet while the beans develop just enough caramelized bite to keep things interesting. Squeeze a little extra lime over the top before serving and you've got a restaurant-quality plate that came together with almost no effort.
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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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