BHA & BHT Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers bold, restaurant-worthy flavor with almost no cleanup. The tuna steaks get coated in a warm, aromatic rub of turmeric, ginger, smoked paprika, and cumin before roasting alongside blistered cherry tomatoes and tender green beans — it's colorful, fragrant, and genuinely impressive on the table. For anyone avoiding synthetic preservatives like BHA and BHT, the challenge is often packaged spice blends and bottled marinades, which can sneak in additives you'd never expect. This recipe sidesteps all of that by building every layer of flavor from whole spices, fresh garlic, and extra-virgin olive oil — nothing processed, nothing hidden. The high-heat roast at 425°F coaxes the tomatoes into jammy, saucy pockets that mingle beautifully with the green beans and the savory spiced crust on the fish. A squeeze of fresh lemon at the end brightens everything and ties the whole pan together. It's clean, satisfying cooking that proves you don't need a single shortcut ingredient to make something truly delicious.
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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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