Pepper-Crusted Tuna with Oven Fries and Lemon Spinach
Photo: Quentin Bacon
More From Real Simple
Other: 20 Minutes
Amount per serving
- Calories: 536
- Calories from fat: 44%
- Fat: 26g
- Saturated fat: 0g
- Cholesterol: 77mg
- Sodium: 751mg
- Carbohydrate: 31g
- Fiber: 7g
- Sugars: 3g
- Protein: 47g
- 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.
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