Rating: 3 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Combine the potatoes, 3 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

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  • Transfer to a rimmed baking sheet in a single layer. Roast, turning once, until golden brown, about 35 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 ½ 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 for 2 minutes.

  • 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.

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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