Macadamia Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and hearty tuna in a weeknight dinner that feels anything but ordinary. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each steak before it ever hits the pan, building deep, layered flavor without a single complicated step. Cherry tomatoes blister and burst in the oven while the green beans get just enough char to stay tender-crisp, and the sliced garlic weaves through it all as everything roasts together. Because every ingredient goes onto one sheet pan, cleanup is minimal and the whole process is genuinely stress-free. There are no nuts of any kind in this recipe — not tucked into a sauce, not hiding in a spice blend — so you can cook and serve with complete confidence. A squeeze of fresh lemon over the finished steaks brightens all those earthy spices and ties the whole dish together beautifully. It's the kind of meal that looks impressive enough for guests but is honestly easy enough to pull off on a random Tuesday night.
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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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