Yeast Free Turmeric-Ginger Tuna Steaks with Tomatoes & Green Beans Sheet-Pan Dinner
Bold, warming spices meet fresh, vibrant produce in this satisfying sheet-pan dinner that comes together with minimal cleanup and maximum flavor. The tuna steaks get coated in a fragrant dry rub of turmeric, ginger, smoked paprika, and cumin — no marinades, no fermented sauces, nothing that could sneak yeast into your meal. Cherry tomatoes blister and burst in the high heat while the green beans take on a gorgeous char, creating a naturally sweet and savory base that pairs beautifully with the spiced fish. Everything roasts together on a single pan, which means the flavors meld without any complicated steps or extra equipment. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the richness of the olive oil in the best possible way. This is the kind of weeknight dinner that feels special enough for company but honest enough for a Tuesday night when you just need something nourishing and real.
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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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