Hazelnut Free 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 like something you'd order at a coastal bistro. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply aromatic crust that transforms the fish into something genuinely exciting, while cherry tomatoes and green beans roast alongside until blistered and sweet. Everything comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. Because every ingredient here is straightforward and naturally free of tree nuts, you can cook with total confidence without having to scrutinize labels or worry about hidden allergens sneaking in through a spice blend or marinade. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the richness of the olive oil beautifully. This is the kind of weeknight meal that looks impressive enough to serve to guests but is genuinely easy to pull off 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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