aataylor's Notes:
Expand1 tablespoon dijon mustard Ask a question about this ingredient
2 tablespoons real maple syrup Ask a question about this ingredient
juice of 1 lime Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
4 6 ounces tuna fillets Ask a question about this ingredient
salt and freshly-ground pepper Ask a question about this ingredient
1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
Ask a question about this step2. 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.
Ask a question about this step3. 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.
Ask a question about this step1/4 cup olive oil Ask a question about this ingredient
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces Ask a question about this ingredient
2 Bosc pears, peeled, cored, and cut into 1-inch cubes Ask a question about this ingredient
1/2 red onion, thinly sliced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1/4 cup blanched almonds, roughly chopped Ask a question about this ingredient
1 1/2 teaspoon curry powder Ask a question about this ingredient
salt and freshly-ground black pepper Ask a question about this ingredient
juice of 1 lemon Ask a question about this ingredient
1 cup shredded baby spinach Ask a question about this ingredient
1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
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