Turkey Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet the clean, meaty bite of fresh tuna in this vibrant sheet-pan dinner that comes together with minimal fuss and maximum flavor. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a gorgeous golden crust on each steak while the cherry tomatoes burst into a jammy, garlicky sauce right alongside crisp-tender green beans. Everything roasts together on a single pan, which means less cleanup and more time actually enjoying your meal. The tuna goes in partway through so the vegetables get a head start, ensuring nothing is over- or undercooked when it hits the table. A squeeze of fresh lemon at the end cuts right through the richness of the olive oil and spices, tying the whole dish together. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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