Pistachio Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks far more impressive than the effort it takes to pull together. Tuna steaks get rubbed down 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. The finishing touch is a bright cilantro-lime dressing whisked together in minutes, and it ties every element of the dish together beautifully. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. The whole thing comes together with pantry staples and fresh produce, making it as practical as it is delicious. Serve it straight from the pan with extra lime wedges and dinner is genuinely 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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