Carrageenan Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this one — golden-spiced tuna steaks nestled into blistered cherry tomatoes and tender green beans, all roasted together in one pan. The spice rub is the real star here, layering turmeric, ginger, smoked paprika, and cumin into a crust that's bold, warming, and deeply aromatic. Avoiding carrageenan can be tricky with store-bought marinades, sauces, and pre-seasoned proteins, but this recipe keeps everything clean and whole — every ingredient is exactly what it says it is. The vegetables roast first to get a head start, so by the time the tuna goes in, everything finishes together at just the right moment. A squeeze of fresh lemon over the top at the end ties all those warm spices to the brightness of the tomatoes in the best possible way. It's the kind of weeknight dinner that looks and tastes like you put in way 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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