Pork Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners don't get much more vibrant than this — seared tuna steaks nestled into blistered cherry tomatoes and charred green beans, all finished with a bright cilantro-lime dressing. The spice rub of cumin, smoked paprika, and turmeric gives the fish a bold, aromatic crust that makes every bite feel intentional and restaurant-worthy. Everything roasts together on a single pan, which means minimal cleanup and maximum flavor payoff. Because the recipe is built entirely around fresh fish, vegetables, olive oil, and citrus, there's nothing hidden to worry about — it's naturally free of pork and pork-derived ingredients without any substitutions required. The cilantro-lime dressing comes together in minutes while the tuna finishes in the oven, and that hit of fresh lime juice ties the whole dish together beautifully. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is genuinely easy enough to pull off on a Tuesday.
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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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