Pepper-Crusted Tuna With Oven Fries And Lemon Spinach

• 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

1. Heat oven to 400u0b0 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.

russet potatoes, olive oil, kosher salt, tuna, black peppercorns, thyme, shallots, fresh spinach, lemon

Taken from www.myrecipes.com/recipe/pepper-crusted-tuna-with-oven-fries-lemon-spinach (may not work)