Beef Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warm spices meet a weeknight-friendly format in this sheet-pan dinner built around meaty tuna steaks and a vibrant mix of cherry tomatoes and green beans. The spice rub — turmeric, ginger, smoked paprika, cumin, and a hit of cayenne if you like heat — creates a gorgeous crust on the fish while the vegetables roast alongside until blistered and tender. Everything comes together on a single pan, which means less cleanup and more time actually enjoying dinner. Tuna is a naturally satisfying, protein-rich alternative to heavier red meats, and it takes on bold seasoning beautifully without needing long marinating times. The garlic-studded tomatoes burst in the oven and create a light, jammy sauce that coats the green beans and mingles with the fish in the best possible way. A squeeze of fresh lemon at the end brightens every element on the pan and ties the whole dish together. It's the kind of meal that looks and tastes like you put in far more effort than you actually did.
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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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