Pepper-Crusted Tuna with Oven Fries and Lemon Spinach

Pepper-Crusted Tuna with Oven Fries and Lemon Spinach Recipe
Photo: Quentin Bacon


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 20 Minutes

Nutritional Information

Calories 536
Caloriesfromfat 44 %
Fat 26 g
Satfat 0 g
Cholesterol 77 mg
Sodium 751 mg
Carbohydrate 31 g
Fiber 7 g
Sugars 3 g
Protein 47 g


1 1/2 pounds russet potatoes, cut into wedges
5 tablespoons olive oil
Kosher salt and pepper
4 6-ounce tuna steaks, 3/4 inch thick
2 teaspoons whole black peppercorns, crushed
1 tablespoon fresh thyme
2 shallots, cut into rings
1 10-ounce package fresh spinach
1 lemon, quartered


Heat oven to 400° F.

Combine the potatoes, 3 tablespoons of the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Transfer to a rimmed baking sheet in a single layer. Roast, stirring once, until golden brown, about 40 minutes.

When the potatoes have 15 minutes left to cook, heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the tuna with 1/2 teaspoon salt, the crushed pepper, and thyme. Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates.

Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted.

Serve with the tuna, potatoes, and lemon wedges.

Sara Quessenberry,

Real Simple

March 2008
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