- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup (see Tip)
- Juice of 1 lime
- 1/4 cup olive oil
- Four 6-ounce tuna fillets
- Salt and freshly ground black pepper
- 4 cilantro sprigs
- Pear-Potato Salad
- Avoid imitation maple-flavored syrups, which are typically made without any real maple syrup.
- Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
- Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
- Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.