Recipe by Real Simple March 2008

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Credit: Quentin Bacon

Recipe Summary

additional:
20 mins
total:
45 mins
prep:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

536 calories; calories from fat 44%; fat 26g; cholesterol 77mg; sodium 751mg; carbohydrates 31g; fiber 7g; sugars 3g; protein 47g.
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