Celery 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 homemade rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak, building deep, layered flavor before the fish even hits the oven. Cherry tomatoes blister and burst into a jammy, garlicky sauce while the green beans char at the edges — it's the kind of effortless side situation that makes the whole dish feel complete. Roasting everything at 425°F means you get beautifully caramelized vegetables and perfectly opaque tuna without standing over a stovetop. A squeeze of fresh lemon at the end cuts through the richness of the olive oil and spices, tying everything together in the best way. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It's a weeknight dinner that genuinely tastes like you put in way more effort than you 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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