Mushroom Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant produce in this satisfying sheet-pan dinner that comes together on a single pan with minimal cleanup. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak, building deep, layered flavor before the oven even does its work. Cherry tomatoes blister and burst into a jammy, garlicky sauce while the green beans get just enough char to stay tender-crisp — it's a combination that feels far more impressive than the effort involved. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a sauce or seasoning packet. A squeeze of fresh lemon at the end brightens everything up and cuts through the richness of the olive oil beautifully. This is the kind of weeknight meal that looks like you planned it for company but comes together with almost no fuss at all.
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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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