Lupin Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in this vibrant sheet-pan dinner that feels restaurant-worthy with almost no effort. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply aromatic crust that perfumes the whole kitchen as it roasts. Cherry tomatoes blister and sweeten alongside crisp-tender green beans, and the sliced garlic caramelizes just enough to tie everything together. Because every ingredient here is a whole, unprocessed food, there's no need to scrutinize labels for hidden legume-based fillers or flour blends that can sneak into spice mixes and marinades. A squeeze of fresh lemon at the end cuts through the richness of the olive oil and brightens all those earthy spices beautifully. Everything cooks on a single pan, which means cleanup is minimal and dinner is on the table fast. It's the kind of weeknight meal that looks and tastes like you planned it for company.
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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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