Pan-Seared Ahi Tuna with Maple and Mustard

Look for a sustainable choice, such as; yellowfin tuna caught off the U.S./Canada Pacific or Atlantic coasts. I bought my ahi tuna steaks frozen, but you may be able to find fresh. If you use frozen, just make sure it’s completely defrosted before cooking. I usually take mine out of the vacuum sealed plastic and leave it on a plate, covered in plastic wrap, in the fridge for 24 hours before I plan on cooking.

3 Tbsp. pure maple syrup
1½ Tbsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
2 tsp. extra-virgin olive oil
1/8 tsp. ground red pepper
4 (5 oz) Ahi tuna steaks, about 1" thick
cooking spray
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Combine syrup, Dijon mustard, juice, oil, and red pepper in a shallow dish, stirring with a whisk. Reserve 4 tsp. syrup mixture. Add tuna to remaining syrup mixture, turning to coat. Let stand 10 minutes, turning once after 5 minutes.

Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove tuna from marinade; discard marinade. Sprinkle tuna with salt and black pepper. Add tuna to pan; cook 90 seconds on each side or until desired degree of doneness. Remove tuna from pan. Cut across the grain into thick slices. Drizzle with reserved 4 tsp. syrup mixture.

Makes 4 servings.