Seed Oil Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Warm, fragrant, and genuinely weeknight-friendly, this sheet-pan dinner brings together meaty tuna steaks, blistered cherry tomatoes, and tender green beans in one glorious pan. The spice rub — turmeric, ginger, smoked paprika, cumin, and a kick of cayenne — gives the fish a bold, golden crust that smells incredible the moment it hits the hot oven. Every drop of fat in this recipe comes from extra-virgin olive oil, which means no industrial vegetable oils, no canola, no mystery blends — just clean, simple cooking the way it should be. That matters more than people realize, since so many restaurant-style fish dishes and jarred spice blends quietly sneak in refined seed oils. Here, you control every ingredient from the rub to the drizzle. Roasting the vegetables first gives them a head start so the green beans blister and the tomatoes collapse into jammy little bursts right as the tuna finishes cooking to a perfect, opaque center. A squeeze of fresh lemon and a scatter of parsley at the end ties everything together into a dish that feels restaurant-worthy with almost no effort.
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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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