Pepper-Crusted Tuna with Oven Fries and Lemon Spinach

Photo: Quentin Bacon

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pepper-Crusted Tuna with Oven Fries and Lemon Spinach Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy