Seed Oil Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

Seed Oil Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Sheet pan dinners don't get much more satisfying than seared tuna steaks surrounded by blistered cherry tomatoes and charred green beans. Every drop of fat in this recipe comes from extra-virgin olive oil — no canola, no vegetable oil, no mystery blends — so you know exactly what you're cooking with from start to finish. The tuna gets rubbed with a warm spice blend of cumin, smoked paprika, and turmeric before hitting the oven, giving each steak a beautifully seasoned crust without any processed shortcuts. Meanwhile, the vegetables roast alongside until the tomato skins burst and the green bean tips pick up just enough char to add a little crunch. A bright cilantro-lime dressing made with fresh lime juice, garlic, and more olive oil ties everything together with a punch of acidity that cuts right through the richness of the fish. It's a complete, colorful meal that comes together on a single pan — minimal cleanup, maximum flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb green beans, trimmed
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!