Maple-Glazed Tuna with Pear-Potato Salad

Maple-Glazed Tuna with Pear-Potato Salad

I have such a crush on Marcus Samuelsson. First of all, he’s super cute, and secondly, he just seems so genuinely nice. But most of all, I haven’t met a recipe of his I didn’t like. And this recipe is no exception.

His cookbook, New American Table, is filled with over 300 recipes that make the at-home cook look like a professional chef. And they’re not overly complicated. This dish looks beautiful, but it took me less than an hour to make. I was pretty proud of the way it all turned out!

I honestly wasn’t sure about the pear, potato, curry combo, but it’s a really great flavor combination. I’ll easily make this side dish again with other proteins.

This will be my last recipe of the week as I’m off to Charleston for my favorite (and only) sister’s wedding. It’s my first trip to Charleston, so if you have any must visit restaurants or sites to see, please let me know!

Maple Glazed Tuna

1 tablespoon Dijon mustard
2 tablespoons maple syrup
Juice of 1 lime
1/4 cup olive oil
Four 6-ounce tuna fillets
Salt and freshly ground black pepper
4 cilantro sprigs (as you can see from my picture, I totally forgot the cilantro garnish – even though I purchased it specifically for this meal. Ugh)

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. Garnish with the cilantro & serve with the pear-potato salad.

Pear-Potato Salad

1/4 cup olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch 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

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.

Categories: Main Dish, Recipes, Side Dish

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