Oats Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is a weeknight hero — bold, colorful, and packed with flavor from a warm spice rub of cumin, smoked paprika, and turmeric that turns ordinary tuna steaks into something genuinely crave-worthy. The green beans get a little char at the tips while the cherry tomatoes blister and burst, creating a naturally saucy bed for the fish without any grains or fillers in sight. Every single ingredient here is whole and straightforward, so there's no need to scan labels for hidden oat-based thickeners, coatings, or binders that sometimes sneak into spice blends and marinades. The bright cilantro-lime dressing — just lime juice, olive oil, fresh garlic, and cilantro — ties everything together with a zippy freshness that cuts right through the richness of the tuna. One pan, one rack, minimal cleanup, and a dinner that looks like you actually tried.
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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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