Shellfish Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet weeknight convenience in this vibrant sheet-pan dinner that comes together on a single pan with minimal cleanup. A hand-mixed rub of turmeric, ginger, smoked paprika, cumin, and a touch of cayenne gets pressed directly onto thick tuna steaks, building deep, aromatic flavor before the oven even does its work. Cherry tomatoes and green beans roast alongside the fish, blistering and softening into a jammy, garlicky bed that practically makes its own sauce. The trick of roasting the vegetables first for eight minutes means everything finishes at the same time — no overcooked fish, no underdone beans. A squeeze of fresh lemon at the end cuts right through the richness of the olive oil and spices, brightening the whole dish. For anyone navigating seafood menus carefully, sticking to fin fish like tuna and building the meal entirely from produce and pantry spices keeps things clean and worry-free without sacrificing any of the boldness you'd expect from a restaurant plate.
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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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