with creamed spinach and roasted fingerling potatoes
Prep & Cook Time:45-55 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Halve potatoes lengthwise.
Thinly slice garlic.
Pat tuna dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss wtih 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes.
While potatoes roast, make creamed spinach.
Make the 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.
Cook the Tuna
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.
Make Sauce and Finish Dish
Return pan used to cook tuna to medium heat. Add sherry wine and coarse black pepper to hot pan and bring to 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!
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