Wheat Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and meaty tuna in this vibrant sheet-pan dinner that feels like a restaurant-quality meal with barely any cleanup. The spice rub — turmeric, ginger, smoked paprika, and cumin — creates a deeply aromatic crust on each steak while the cherry tomatoes burst and the green beans blister in the hot oven, soaking up all those gorgeous pan juices. Everything here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-checking required — just real, whole ingredients doing all the heavy lifting. A high oven temperature and a quick two-stage roast keep the tuna moist and opaque all the way through without drying it out, which is the secret to getting this right every time. Finishing with a squeeze of fresh lemon and a scatter of parsley cuts through the richness and brightens the whole dish beautifully. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together on a single pan with minimal fuss.
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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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