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Pepper-Crusted Tuna With Oven Fries and Spinach

Pepper-Crusted Tuna With Oven Fries and Lemon Spinach
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 536Calories From Fat 44%
  • Fat 26g
  • Sat Fat 0g
  • Cholesterol 77mg
  • Sodium 751mg
  • Carbohydrate 31g
  • Fiber 7g
  • Sugar 3g
  • Protein 47g
What does this mean? See Nutrition 101 .

Quick Tip

New Potatoes
Turn the potatoes once they easily release from the pan; otherwise, the golden crust will begin to stick.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.