Paraben Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Weeknight dinners don't get much more vibrant than this bold, spice-forward sheet-pan meal built around meaty tuna steaks, blistered cherry tomatoes, and tender green beans. The spice rub — turmeric, ginger, smoked paprika, cumin, and a hit of cayenne — creates a deeply aromatic crust that makes the fish anything but ordinary. Everything roasts together on a single pan, so the garlic-kissed vegetables soak up all those warm, golden juices as the tuna cooks through. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, this recipe is a natural fit — every component is a whole, recognizable food with nothing hidden in the list. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole dish and cut through the richness of the olive oil. It's the kind of meal that looks impressive straight from the oven but asks very little of you in the kitchen.
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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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