Pescatarian Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet the clean richness of fresh tuna in this vibrant sheet-pan dinner that feels far more impressive than the effort involved. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin gets pressed directly onto each steak, building deep, aromatic flavor before the pan even hits the oven. Cherry tomatoes and green beans roast alongside the fish, blistering and softening into a naturally saucy, colorful bed that makes the whole dish feel complete without any extra sides. The vegetables go in first for a head start, so everything finishes at the same time — no juggling pots or babysitting the stove. A squeeze of fresh lemon at the end cuts right through the warm spices and ties every element together beautifully. It's a genuinely satisfying weeknight meal that proves eating around meat doesn't mean sacrificing bold, craveable flavor.
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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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