Eggless Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in a one-pan dinner that feels both weeknight-easy and genuinely impressive. A homemade rub of turmeric, ginger, smoked paprika, and cumin gets pressed directly onto the steaks, building deep, aromatic flavor without any complicated prep. Cherry tomatoes blister and burst in the high oven heat, creating a jammy, garlicky sauce that mingles beautifully with the crisp-tender green beans underneath. Because everything here is built from whole, straightforward ingredients — fish, vegetables, olive oil, and spices — there's nothing hidden to worry about, and the dish is naturally free of eggs at every step. A hot 425°F oven does most of the heavy lifting, so you're looking at a single sheet pan and very little cleanup. Finish with a squeeze of lemon and a handful of fresh parsley, and you've got a vibrant, protein-packed meal that looks like it took far more effort than it 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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