Anti Inflammatory Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Sheet-pan dinners don't get much more satisfying than this — seared-style tuna steaks roasted alongside blistered cherry tomatoes and tender green beans, all finished with a bright squeeze of lemon. The real star is the spice rub, a bold blend of turmeric, ground ginger, smoked paprika, and cumin that coats every inch of the fish and fills your kitchen with an incredible aroma as it roasts. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they pull double duty as serious flavor builders. Olive oil ties everything together, helping the rub adhere to the tuna while also coating the vegetables so they caramelize beautifully in the oven's upper heat. The method is straightforward — roast the vegetables first, then nestle in the tuna steaks and let the oven do the rest — which means minimal hands-on time and almost no cleanup. A scatter of fresh parsley and those lemon wedges at the end lift the whole dish and keep it feeling fresh rather than heavy. It serves four, making it an easy weeknight win that looks and tastes far more impressive than the effort involved.
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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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