Xanthan Gum Free Sheet Pan Tuna Steaks with Tomatoes & Green Beans

Total time35 min

Prep time15 min

Cook time20 min

Xanthan Gum 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. Blistered cherry tomatoes, charred green beans, and boldly spiced tuna steaks all come together on a single pan — smoky paprika, cumin, and turmeric give the fish a warm, aromatic crust that pairs beautifully with the bright cilantro-lime dressing drizzled over the top. Every single ingredient here is naturally free of xanthan gum, which means no label-scanning or second-guessing — just whole foods doing all the heavy lifting. The technique is smart too: the vegetables get a head start in the oven so everything finishes at the same time, and the tuna comes out perfectly opaque with just the right amount of char on the beans. That zippy dressing — fresh lime juice, grated garlic, olive oil, and cilantro — ties the whole plate together and adds a pop of acidity that cuts through the richness of the fish. Serve it straight from the pan for a casual dinner that still feels a little special.

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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
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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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