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Pepper-Crusted Tuna with Oven Fries and Lemon Spinach

Photo: Quentin Bacon
Prep time 25 mins
Other time 20 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.