MSG Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers bold, restaurant-worthy flavor without a single packet of seasoning or store-bought sauce to worry about. That matters more than it sounds — pre-mixed spice blends and marinades are among the sneakiest sources of hidden additives, so building your own rub from scratch with turmeric, ginger, smoked paprika, and cumin puts you completely in control. The result is a warm, earthy crust on the tuna that smells incredible the moment it hits the hot oven. Cherry tomatoes blister and turn jammy alongside crisp-tender green beans, and sliced garlic roasts right into the vegetables for a savory depth that needs nothing extra. A squeeze of fresh lemon at the end brightens everything up and ties the whole pan together. Cleanup is minimal, the ingredients are clean and straightforward, and the whole thing comes together in one go — no juggling multiple pots or second-guessing what's in your spice cabinet.
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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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