Almond Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in a weeknight dinner that feels anything but ordinary. A hand-mixed rub of turmeric, ginger, smoked paprika, cumin, and a touch of cayenne coats each steak before everything hits a blazing 425°F oven, filling your kitchen with an incredible aroma. Cherry tomatoes blister and burst into a jammy sauce while the green beans get just enough char to stay tender-crisp — all on a single pan, which means minimal cleanup. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based coatings, marinades, or almond-derived oils that can sneak into spice blends and pre-seasoned proteins at the store. Finishing with a squeeze of fresh lemon and a scatter of parsley brightens the deep, earthy spice profile and makes the whole dish pop. It's the kind of recipe that looks impressive enough for company but comes together fast enough for a Tuesday night.
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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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