Nutmeg Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you put in way more effort than you actually did. Smoky, warmly spiced tuna steaks sit alongside blistered cherry tomatoes and charred-tipped green beans, all finished with a bright cilantro-lime dressing that ties every element together. The spice blend — cumin, smoked paprika, and turmeric — delivers serious depth without relying on any of the warming spices that can sneak into seasoning blends and cause problems for sensitive cooks. Everything roasts on a single pan, so cleanup is minimal and the timing practically takes care of itself. The cilantro-lime dressing comes together in minutes while the fish is in the oven, and that hit of fresh lime juice and garlic is exactly what the rich tuna needs. It's a complete, satisfying plate that feels restaurant-worthy but is genuinely simple to pull off any night of the week.
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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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