Seared Tuna, Sauteed Spinach & Fried Potatoes with a Creamy Mustard Sauce


If you ever want to impress people with a meal that looks and tastes like it took hours of preparation but in reality was cooked in roughly 30 minutes – this is it.  With the correct order of events, the right ingredients, and a little bit of magic (just kidding) it is entirely possible.


For the Tuna

13 oz. Fresh Tuna

1 Tbsps. Salt

1 Tbsps. Pepper

1 Tbsps. Garlic Powder

1 Tbsps. Dried Oregano

1 Tbsps. Olive Oil


For the Spinach

1 Package (approximately 2 ½ cups) of Fresh Spinach

3 cloves of Garlic, chopped

2 Tbsp. Olive Oil




For the Potatoes

2 medium sized Red Potatoes

2 Tbsp. Olive Oil

1 tsp. Salt

1 tsp. Pepper

1 tsp. Oregano


For the Mustard Sauce

4 oz. Sour Cream

3 Tbsp. Dijon Mustard

1 tsp. Dried Mustard (if you don’t have this on hand, leave it out and add a touch more mustard)

¼ tsp. Nutmeg

2 Tbsp. Olive Oil




Seared Tuna, Sautéed Spinach & Fried Potatoes with a Creamy Mustard Sauce

To start, I would combine all the herbs and spices for the Tuna in a bowl and evenly coat the Tuna in the mixture.  Leave the Tuna out and let it sit.

Next, thinly slice the potatoes (skin on so make sure you scrub them well) and put in a bowl.  Add a touch of the Olive Oil and then add the spices.  Mix the Potatoes so each is coated.  In a medium frying pan, heat the remaining Olive Oil. Once the Oil is hot, add some of the potatoes to the pan (this needs to be done in batches so make sure you have a plate to put the cooked potatoes on).  Cook each side of the Potato slice until golden brown.

While the Potatoes are cooking (don’t forget about them but they do not require constant attention), add the Olive Oil for the Spinach to a large frying pan.  While the Oil is heating, chop the Garlic.  When the Oil is hot, add the Garlic and let it brown (this is a good time to flip or add another batch of potatoes).  After the Garlic browns, add the Spinach and season with Salt and Pepper.  Sauté the Spinach until it wilts (this, like the potatoes, doesn’t need constant attention).

While you are keeping an eye on the Potatoes and Spinach, in a sauce pot, combine the Sour Cream, Mustard, Dried Mustard and Nutmeg over medium heat.  Let the ingredients gel together and slowly add the Olive Oil if the mixture need to thin (if you like a thicker sauce, don’t add as much Olive Oil). Add Salt and Pepper to taste.

Now the Potatoes should be done, the Spinach should be almost done or near done (just kill the heat, no need to take the Spinach out of the pan yet).  Clean the pan used for the Potatoes, add some fresh Oil (not too much, just enough so the Tuna doesn’t stick) and sear the Tuna.  I like my Tuna very rare so I cook it for about a minute per side so that there is just a small amount of “crust” on the Tuna (see the picture above).  If you like your fish cooked more, cook it for a little more per side.  It doesn’t take long at all for the fish to cook so this is something that you want to watch constantly.

Plate the ingredients in whatever fashion you would like.  Serve, enjoy and impress!

Fork it!

A & O