Pepper-Crusted Tuna With Oven Fries and Spinach

Pepper-Crusted Tuna With Oven Fries and Lemon Spinach
Quentin Bacon

five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

1 1/2
pounds
russet potatoes, cut into wedges
5
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce tuna steaks, 3/4 inch thick
2
teaspoons
whole black peppercorns, crushed
1
tablespoon
fresh thyme leaves
2
shallots, cut into rings
1
10-ounce package fresh spinach
1
lemon, quartered

Directions

  1. Heat oven to 425° F. Combine the potatoes, 3 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  2. Transfer to a rimmed baking sheet in a single layer. Roast, turning once, until golden brown, about 35 minutes.
  3. 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 ½ teaspoon salt, the crushed pepper, and thyme.
  4. Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates.
  5. Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook for 2 minutes.
  6. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the spinach is wilted. Serve with the tuna, potatoes, and lemon wedges.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 26 g
  • Sat Fat 0 g
  • Cholesterol 77 mg
  • Sodium 751 mg
  • Carbohydrate 31 g
  • Fiber 7 g
  • Sugar 3 g
  • Protein 47 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments