Lactose 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 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 cherry tomatoes burst into a jammy sauce and green beans blister at the edges. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just straightforward, satisfying cooking. A hot oven does most of the heavy lifting, roasting the vegetables first before the tuna goes in, which means everything finishes at the right moment without any guesswork. A squeeze of fresh lemon at the end brightens all those deep, earthy flavors and ties the whole pan together beautifully. It's the kind of meal that looks like you put in far 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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