Cashew Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant produce in this satisfying sheet-pan dinner that comes together on a single pan with minimal cleanup. A fragrant rub of turmeric, ginger, smoked paprika, and cumin transforms simple tuna steaks into something that tastes genuinely restaurant-worthy, while cherry tomatoes burst into a jammy, garlicky sauce right alongside crisp-tender green beans. Everything roasts together at high heat, so the vegetables get a little char and the tuna stays juicy and flavorful all the way through. There are no nuts or nut-derived ingredients anywhere in this recipe — just clean, whole-food pantry staples and fresh produce, so you can cook with total confidence. A squeeze of lemon at the end brightens the whole dish and cuts through the richness of the olive oil beautifully. Fresh parsley scattered over the top adds a pop of color and a herby finish that makes it look as good as it tastes. This is the kind of weeknight dinner that feels special without requiring much effort at all.
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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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