Tree Nut Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and hearty tuna in a weeknight dinner that feels anything but ordinary. A hand-mixed rub of turmeric, ginger, smoked paprika, cumin, and a touch of cayenne coats each steak before it ever hits the pan, building deep, layered flavor without relying on any sauces or marinades that might hide unwanted ingredients. Cherry tomatoes blister and burst alongside crisp-tender green beans, creating a naturally saucy bed that makes the whole dish feel far more involved than it actually is. Everything roasts together on a single sheet pan, which means minimal cleanup and maximum payoff on a busy evening. Since every component here is a whole food — fish, vegetables, olive oil, and spices — there's no need to scan labels or worry about hidden tree nut derivatives sneaking into your meal. A squeeze of fresh lemon over the top at the end brightens all those earthy, smoky notes and ties the plate together beautifully. It's the kind of dinner that looks impressive enough for company but comes together with almost no effort at all.
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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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