Mustard Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Warm, golden tuna steaks roasted alongside blistered cherry tomatoes and tender green beans make for a weeknight dinner that feels genuinely special without demanding much from you. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — gives the fish a deeply aromatic crust that perfumes the whole kitchen as it roasts. Everything comes together on a single pan, which means minimal cleanup and maximum flavor as the garlic and tomatoes mingle with the olive oil and spices. For anyone navigating a mustard sensitivity, this kind of bold, satisfying meal can be surprisingly hard to find — so many spice blends and marinades sneak it in — but every ingredient here is straightforward and easy to verify. A squeeze of fresh lemon over the top at the end brightens the whole dish and balances the earthiness of the rub beautifully. It's the kind of recipe that looks and tastes 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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