Rye Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner

Total time35 min

Prep time15 min

Cook time20 min

Rye Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner

Bold, golden-crusted tuna steaks surrounded by blistered cherry tomatoes and tender green beans — this sheet-pan dinner is the kind of weeknight meal that looks like you actually tried. The spice rub brings together turmeric, smoked paprika, cumin, and ginger into a warm, fragrant crust that caramelizes beautifully at 425°F, giving each steak serious depth of flavor. Everything roasts together on a single pan, so the tomatoes burst into a jammy, garlicky sauce that mingles with the green beans in the best possible way. For anyone navigating grain sensitivities, this recipe is naturally free of any rye-containing ingredients — every component is a whole food, from the tuna to the olive oil to the fresh lemon wedges at the end. A squeeze of citrus right before serving brightens the whole dish and cuts through the richness of the spiced fish. Scatter on some fresh parsley if you have it, and dinner is done with barely any cleanup.

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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)
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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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