Dairy Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh produce in this vibrant 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 without a drop of butter or cream in sight — making it a naturally great fit for anyone avoiding dairy. Cherry tomatoes blister and burst in the high heat while the green beans get a satisfying char, creating a built-in sauce that pools around the fish as everything roasts together. The whole thing goes into a 425°F oven, so you're not hovering over a stovetop or juggling multiple pans. A squeeze of fresh lemon at the end brightens all those earthy spices and ties the dish together beautifully. 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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