MSG Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is bright, bold, and built entirely from whole, clean ingredients — no seasoning packets, no bottled sauces, nothing with hidden additives to second-guess. The tuna steaks get a warm, earthy rub of cumin, smoked paprika, and turmeric before roasting alongside blistered cherry tomatoes and charred green beans, making the whole pan smell absolutely incredible. A quick cilantro-lime dressing — just fresh lime juice, olive oil, garlic, and chopped cilantro — gets drizzled over everything at the end and ties all those flavors together beautifully. Because every component is made from scratch with simple pantry spices and fresh produce, you have complete control over what goes into the meal, which is exactly the kind of reassurance that matters when you're avoiding processed flavor enhancers. The high-heat roasting method does a lot of the heavy lifting, coaxing natural sweetness out of the tomatoes and a satisfying sear onto the fish without any fuss. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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