Soy Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that looks like you tried way harder than you actually did. Smoky, warmly spiced tuna steaks roast alongside blistered cherry tomatoes and charred-tipped green beans, all finished with a bright cilantro-lime dressing that ties every bite together. The spice rub — cumin, smoked paprika, and turmeric — gives the fish incredible depth without relying on any soy-based sauces or marinades, which can sneak into so many seafood recipes. Every single ingredient here is naturally free of soy, so there's no label-scanning or substitution gymnastics required. One pan, one rack in the oven, and a quick whisk of the dressing while everything roasts — that's genuinely all it takes. The result is a colorful, restaurant-worthy plate that's as good for a casual Tuesday as it is for company.
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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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