Gelatin Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna steaks in a one-pan dinner that feels both weeknight-easy and genuinely impressive. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a fragrant, golden crust on each steak while the cherry tomatoes burst and the green beans blister alongside them in a hot oven. Everything comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. Because every ingredient here is a whole food — fish, vegetables, olive oil, and spices — there's nothing hidden to worry about, no thickeners, no stabilizers, and absolutely nothing derived from animal collagen. A squeeze of fresh lemon at the end brightens the earthy spice rub beautifully, and a scatter of flat-leaf parsley adds a pop of color if you want it. This is the kind of recipe that makes a high-heat oven feel like your best kitchen tool.
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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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