Pepper-Crusted Tuna with Oven Fries and Lemon Spinach |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. 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.
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