Pepper-Crusted Tuna With Oven Fries and Spinach

Pepper-Crusted Tuna With Oven Fries and Lemon SpinachQuentin Bacon
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Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

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.
By Sara Quessenberry,  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.

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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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