Xanthan Gum Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh vegetables and hearty tuna in a one-pan dinner that feels both weeknight-easy and genuinely impressive. The spice rub — built from turmeric, ginger, smoked paprika, and cumin — creates a deeply fragrant crust on each steak while cherry tomatoes burst into a jammy, garlicky sauce right alongside crisp-tender green beans. Everything roasts together on a single sheet pan, so cleanup is minimal and the flavors meld beautifully in the oven's high heat. For anyone navigating a xanthan gum-free lifestyle, this kind of recipe is a breath of fresh air. There are no sauces, marinades, or spice blends pulled from a bottle — just whole spices, olive oil, fresh garlic, and real vegetables, so you know exactly what's going into every bite. No label-reading anxiety, no hidden thickeners, just clean, honest ingredients doing all the work. A final squeeze of lemon and a scatter of fresh parsley brighten everything up and make it feel like something you'd order at a nice restaurant — except you made it at home in under half an hour.
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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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