Tuna Steakshouse, Hold the Steak

Drain the canned tuna completely and flake it into large, rough chunks. Season aggressively with salt, smoked paprika, and black pepper.

Press the flaked tuna firmly into 4 oval patties, trying to compact them as much as possible — we're mimicking a steak cut here.

Crush the potato chips to coarse crumbs (not fine — you want crunch). Press each tuna patty firmly into the crushed chips, coating both sides completely.

Melt butter in a saucepan over medium heat. Add minced shallot and cook until soft and translucent, about 3 minutes.

Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Crush the black peppercorns coarsely (leave some whole for texture) and add to the sauce. Stir in soy sauce and hot sauce.

Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat and keep warm.

In a large skillet, melt butter over medium heat. Add sliced onion and cook until deeply golden brown and caramelized, about 20-25 minutes.

Add garlic and cook 30 seconds. Add spinach in batches, stirring until all spinach wilts down.

Pour in heavy cream and season with salt and nutmeg. Simmer until the cream thickens and coats the spinach. Keep warm.

Heat olive oil in a heavy skillet (cast iron preferred) over high heat until shimmering and almost smoking.

Carefully place each tuna patty in the pan. Sear for 3-4 minutes per side — you want a serious crust, some char is welcome.

Flip once and only once. The chips will get dark and toasty — that's exactly what we want.

Spoon a generous pool of creamed spinach onto each plate as the base.

Place the seared tuna steak on top of the spinach.

Ladle the peppercorn cream sauce over and around the tuna — let it cascade down the sides.

Finish with a dramatic shower of extra crushed potato chips and chopped parsley. Serve immediately while the chips are still crackling.