Sesame Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna steaks in a one-pan dinner that feels far more impressive than the effort it requires. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply aromatic crust that perfumes the whole kitchen as it roasts. Cherry tomatoes blister and turn jammy alongside crisp-tender green beans, and the tuna soaks up all those savory, garlicky juices as everything finishes together on a single sheet pan. Every ingredient here is naturally free of sesame, so there's no need to scrutinize labels or swap anything out — just straightforward, wholesome cooking from start to finish. A squeeze of fresh lemon at the end cuts through the richness and ties the whole dish together beautifully. This is the kind of weeknight meal that looks like you planned it for company, even when you didn't.
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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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