Pistachio Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in a weeknight dinner that feels anything but ordinary. A quick rub of turmeric, smoked paprika, cumin, and ginger coats each steak before everything roasts together on a single pan — cherry tomatoes blister, green beans get a little char, and the whole kitchen smells incredible. The ingredient list is refreshingly straightforward: olive oil, garlic, a handful of spices, and produce you can grab at any grocery store without scanning labels for hidden nut ingredients. Everything comes together on one sheet pan, which means minimal cleanup and maximum flavor payoff. A squeeze of lemon and a scatter of fresh parsley at the end brighten the deep, earthy spice notes beautifully. This is the kind of recipe that looks impressive enough for guests but is genuinely easy enough for a Tuesday night.
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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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