Options

Format:
Include:
PRINT
See more
Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Pepper-Crusted Tuna with Oven Fries and Lemon Spinach

Real Simple MARCH 2008

  • Yield: Makes 4 servings
  • Prep time:25 Minutes
  • Other:20 Minutes

Ingredients

  • 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

Preparation

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.

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
advertisement

Go to full version of

Pepper-Crusted Tuna with Oven Fries and Lemon Spinach recipe

advertisement