Rice Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in this vibrant sheet-pan dinner that feels like a restaurant-quality meal with barely any cleanup. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply fragrant crust on the tuna steaks while cherry tomatoes blister and green beans char at the edges in a hot 425°F oven. Everything comes together on a single pan, which means the flavors meld beautifully without any extra pots or fuss. For anyone navigating a grain-free table, this is the kind of satisfying, complete meal that never makes you feel like something is missing — there's no filler here, just bold protein and fresh produce doing all the heavy lifting. A squeeze of lemon at the end brightens the whole dish and cuts through the richness of the olive oil and spices. Scatter some fresh parsley over the top and you've got a dinner that looks as good as it tastes.
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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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