Pepper-Crusted Tuna with Oven Fries and Lemon Spinach
Cristen Murray
ingredients
- 1 1/2 pounds russet potatoes, cut into wedges
- 5 tablespoons olive oil
- Kosher salt and pepper
- 4 6-ounce tuna steaks, 3/4 inch thick
- 2 teaspoons whole black peppercorns, crushed
- 1 tablespoon fresh thyme
- 2 shallots, cut into rings
- 1 10-ounce package fresh spinach
- 1 lemon, quartered
directions
- 1
Heat oven to 400° F.
- 2
Combine the potatoes, 3 tablespoons of the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Transfer to a rimmed baking sheet in a single layer. Roast, stirring once, until golden brown, about 40 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 1/2 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.
- 4
Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted.
- 5
Serve with the tuna, potatoes, and lemon wedges.
notes
NUTRITION PER SERVING CALORIES 536(44% from fat); FAT 26g (sat 0g); CHOLESTEROL 77mg; CARBOHYDRATE 31g; SODIUM 751mg; PROTEIN 47g; FIBER 7g; SUGAR 3g
Source: Real Simple
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