Chestnut Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant vegetables in this satisfying sheet-pan dinner that comes together on a single pan with minimal cleanup. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin gives the tuna steaks a gorgeous golden crust and deep, layered flavor that feels anything but ordinary. Cherry tomatoes blister and burst in the high heat while green beans get a little char on the edges, creating a naturally sweet and savory base that pairs beautifully with the meaty fish. Because every ingredient here is a whole, unprocessed staple — fresh produce, olive oil, and pantry spices — there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings. The method is straightforward: roast the vegetables first to get them started, then nestle in the seasoned tuna steaks and let the oven do the rest. A squeeze of fresh lemon over everything at the end brightens the whole dish and ties the warm spices together perfectly. This is the kind of weeknight meal that looks and tastes like you put in far 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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