Low Sugar Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh produce in this vibrant sheet-pan dinner that comes together with minimal cleanup and maximum flavor. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak, delivering deep, complex heat without a drop of sweetener in sight. Cherry tomatoes blister and burst in the high oven heat, creating a naturally sweet, jammy sauce that clings to the crisp-tender green beans — no added sugar needed to make this dish feel indulgent. Tossing the vegetables with sliced garlic and good olive oil before the tuna even hits the pan means every component is perfectly cooked and packed with savory depth. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors clean and lively. This is exactly the kind of weeknight meal that proves eating without added sugar never has to feel like a compromise.
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Learn more →Ingredients
4 servings
Spice Rub
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Sheet Pan
- 4 tuna steaks (about 6 oz each, 1-inch thick)
- 3 tbsp extra-virgin olive oil, divided
- 12 oz cherry tomatoes
- 12 oz green beans, trimmed
- 3 garlic cloves, thinly sliced
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (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 rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, combine the turmeric, ground ginger, smoked paprika, cumin, 1/2 tsp salt, 1/4 tsp black pepper, and cayenne, if using. Stir until evenly mixed.
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