PCOS Friendly Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a pile of dishes. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — is exactly the kind of anti-inflammatory lineup that makes this meal more than just convenient. Tuna is a lean, protein-rich fish that supports stable blood sugar, and pairing it with fiber-packed green beans and burst cherry tomatoes keeps this plate balanced in all the right ways. The garlic-kissed vegetables roast first so everything finishes at the same time, meaning the tuna comes out perfectly opaque and the tomatoes are jammy and sweet. A squeeze of fresh lemon at the end ties the warm spices together and brightens the whole pan. It's the kind of recipe that looks impressive but asks very little of you on a busy evening.
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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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