Pork Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant produce in this satisfying sheet-pan dinner that comes together with minimal cleanup and maximum flavor. A hand-mixed rub of turmeric, ginger, smoked paprika, and cumin coats each tuna steak before it ever hits the oven, building deep, aromatic layers without a single complicated step. Cherry tomatoes burst into a jammy, garlicky sauce as they roast alongside crisp-tender green beans, creating a built-in side dish that practically makes itself. Tuna is a naturally clean protein choice here — no hidden additives or questionable processing to worry about, just straightforward fish and pantry spices. The whole pan roasts at high heat, so the vegetables get a little char and the tuna stays moist and flavorful all the way through. A squeeze of fresh lemon at the end brightens everything up and cuts right through the richness of the olive oil and spice rub. Whether you're cooking for a weeknight crowd or just want something impressive with almost no effort, this one delivers every single time.
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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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