Emulsifier Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bright, bold, and built entirely from whole ingredients, this sheet-pan dinner is weeknight cooking at its most satisfying. A hand-mixed spice rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak in warm, aromatic flavor — no packaged seasoning blends or mystery additives required. That matters more than it sounds, because many store-bought spice mixes and marinades sneak in emulsifying agents to improve texture or shelf life, making scratch cooking the cleanest path forward. Here, everything on the pan is exactly what it looks like: fresh green beans, blistering cherry tomatoes, sliced garlic, and a generous drizzle of extra-virgin olive oil. The vegetables go in first to get a head start, then the tuna steaks are nestled right in among them so everything finishes together in one hot oven. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole dish without complicating it. It's the kind of meal that looks impressive, tastes deeply savory, and leaves you with almost nothing to clean up.
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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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