Tender tuna steaks get marinated in a decadent maple glaze and seared for a restaurant-quality dinner ready in just 15 minutes!

Grilled on the outside and pink and juicy on the inside, these maple and mustard-glazed tuna steaks make the perfect simple and elegant dinner for two.

To serve tuna on the rare side, they need to be very fresh. When buying tuna steaks, look for thick cuts that have been trimmed neatly, with firm, dense dark red flesh and without a fishy smell. Avoid those with a dull, brownish cast.

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If your tuna steak is frozen, make sure to let the tuna completely thaw slowly in the refrigerator overnight before cooking.

Start by making the marinade. In a small mixing bowl, whisk maple syrup, Dijon mustard, lemon juice, olive oil and chili flakes. Pat the tuna steaks dry with a paper towel, arrange in a shallow dish and pour the marinade over the steaks. Refrigerate for at least 10 minutes before cooking.

Brush a griddle pan with olive oil and heat until very hot. Add the tuna steaks and cook for about two minutes on each side for rare, or three minutes for medium-rare. Be careful not to overcook!

Slice the steaks across the grain into thin slices and serve with fresh greens or sautéed veggies, or add as the protein for a refreshing salad.

Dina Hassan

Pan-Seared Tuna Steak Recipe

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Total time:15 mins

Cook Time:5 mins 5 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Pan-Seared Tuna Steak Recipe

Recipe by: Dina Hassan

Tuna steaks are marinated in a maple and mustard glaze and seared for a restaurant-quality dinner ready in 15 minutes.

Tools

• Small bowl
• Whisk
• Griddle pan

Ingredients

• 3 T maple syrup
• 1 T Dijon mustard
• 1 T lemon juice
• 2 T olive oil, divided
• ½ t red chili flakes
• Salt and pepper, to taste
• 2 (5 oz) tuna steaks, about 1 inch thick

Instructions

• In a mixing bowl, whisk together the maple syrup, Dijon mustard, lemon juice, one tablespoon of the olive oil, chili flakes, salt and pepper. Set aside.
• Pat the tuna steaks dry with a paper towel. Arrange them on a plate and coat with the marinade.
• Cover and refrigerate for 10 minutes.
• Brush a non-stick griddle with the remaining olive oil. Heat over medium-high heat.
• Add the tuna to the pan and cook for 2 minutes on each side for rare (or 3 minutes for medium rare).
• Slice the tuna steaks across the grain and serve.

Looking for Paleo ingredients? Here are a few we’d recommend:
Maple syrup (Hidden Springs Maple)
Extra virgin olive oil (Sky Organics)

(You’ll Also Love: Swap Your Boring Salad with This Easy Seared Tuna Bowl)