Brazil Nut Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant vegetables in this weeknight-friendly sheet-pan dinner that feels anything but ordinary. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak before it ever hits the oven, building deep, layered flavor without a single complicated step. Cherry tomatoes burst into a jammy, garlicky sauce as they roast alongside crisp-tender green beans, creating a built-in side dish that practically makes itself. The whole thing comes together on one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free choice — every ingredient is straightforward, whole-food, and easy to verify at the store. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel like a dish you'd order at a nice restaurant. It's the kind of meal that looks impressive, tastes incredible, and asks very little of you in return.
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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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