Ingredients:
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.
