Red Meat Allergy Friendly Sheet Pan Tuna Steaks with Tomatoes & Green Beans
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Tuna steaks are a naturally brilliant choice when you need to sidestep red meat entirely — they're hearty, satisfying, and hold up beautifully to bold seasoning. A warm blend of cumin, smoked paprika, and turmeric gets pressed right into the fish, giving each steak a deeply savory crust that smells incredible the moment it hits the hot oven. The cherry tomatoes blister and burst into something almost saucy, while the green beans pick up just enough char at the tips to stay interesting. Everything comes together on a single pan, which means the tuna, vegetables, and all those roasted juices mingle in the best possible way. The bright cilantro-lime dressing drizzled over the top at the end cuts through the richness and pulls the whole dish into focus. It's the kind of meal 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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