Pepper-Crusted Tuna with Oven Fries and Lemon Spinach

Prep Time: 25 minutes
Other: 20 minutes
Yield: Makes 4 servings

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

Preparation

Heat oven to 400° F.

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.

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.

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.

Serve with the tuna, potatoes, and lemon wedges.

Nutritional Information

Calories:

536 (44% from fat)

Fat:

26g (sat 0g)

Protein:

47g

Carbohydrate:

31g

Fiber:

7g

Cholesterol:

77mg

Sodium:

751mg