Coconut Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in a weeknight dinner that feels anything but ordinary. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply fragrant crust that perfumes the whole kitchen as it roasts. Cherry tomatoes burst and caramelize alongside crisp-tender green beans, and the sliced garlic weaves through it all with a mellow, savory sweetness. Everything comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. There's no coconut oil, coconut milk, or any coconut-derived ingredient anywhere in this recipe, so it's a genuinely clean option for anyone navigating that restriction without having to scrutinize every label. A squeeze of fresh lemon at the end brightens the earthy spices beautifully, and a scatter of parsley keeps things feeling light and vibrant. It's the kind of dinner that looks impressive enough for guests but is honestly simple enough for any night of the week.
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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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