Pepper-Crusted Tuna With Oven Fries and Spinach

leo-132
Photo by Quentin Bacon
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Calories 44 calories from fat
    • Fat 26 g
    • Sat Fat 0 g
    • Cholesterol 77 mg
    • Sodium 751 mg
    • Protein 47 g
    • Carbohydrate 31 g
    • Sugar 3 g
    • Fiber 7 g

Ingredients

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