Halve potatoes lengthwise.

Thinly slice garlic.

Pat tuna dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer, cut side down, and roast in hot oven until golden brown and fork-tender, 18-20 minutes.

While potatoes roast, make creamed spinach.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add garlic, spinach, and a pinch of salt to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

Add cream sauce and bring to a simmer.

Once simmering, stir occasionally until thickened, 2-3 minutes.

Stir in cheese until combined. Remove from burner.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.  Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Remove from burner. Transfer tuna to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook tuna to medium heat. Add sherry wine and coarse black pepper to hot pan and bring to a boil.

Once boiling, cook until liquid is reduced by half, 2-3 minutes.

Stir in mirepoix base until combined. Remove from burner. Stir in butter.

Plate dish as pictured on front of card, topping tuna with sauce. Bon appétit!