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  • Weyand's Chef

Maple-Glazed Tuna with Pear Potato Salad


For Tuna:

4, 6-ounce Tuna fillets

1 tablespoon Dijon mustard

2 tablespoons maple syrup

juice of 1 lime

1/4 cup olive oil

salt and freshly ground black pepper

4 cilantro sprigs

For Potato Salad:

1/4 cup olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2″ pieces

2 Bosc pears, peeled, cored, and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup blanched almonds, roughly chopped

1 1/2 teaspoons curry powder

salt and freshly ground black pepper

juice of 1 lemon

1 cup shredded baby spinach

Tuna Preparation:

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.

Pear-Potato Salad Preparation:

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. Recipe obtained from Epicureous: Marcus Samuelson.

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