Caffeine Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant vegetables in this sheet-pan dinner that feels like something you'd order at a nice restaurant but comes together on a single pan in your own oven. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak, building layers of earthy, aromatic flavor before the fish even hits the heat. Cherry tomatoes blister and burst into a jammy, garlicky sauce while the green beans char at the edges — and then the tuna steaks nestle right in to finish roasting alongside them. The whole thing is naturally free of coffee, tea, chocolate, or any other stimulant ingredient, so you can enjoy a deeply satisfying, boldly seasoned meal without a second thought. A squeeze of fresh lemon over the top at the end brightens every bite and ties the whole pan together beautifully. Cleanup is minimal, the flavors are anything but, and this is the kind of weeknight dinner that earns a permanent spot in your rotation.
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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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