Maple Mustard Tuna with Roasted Seasonal Greens
I'm a massive fan of tuna. Especially when it's really good quality and you can just sear it on the outside so that you have the crisp caramelised exterior against the delicious raw flesh in the middle - to die for!
Unlike most seared tuna recipes, this does not take it's inspiration or flavours from Asia. Paired with maple syrup, white wine vinegar and Dijon mustard, the taste of the tuna in this dish is like a French version of sweet, sour and hot. I've served mine with thinly sliced sprouts and tenderstem broccoli, which crisp up in the oven and are infused with garlic. I love this dish and you can have it on the table in less than 15 minutes...
200g tenderstem broccoli, halved
1 tsp garlic powder
Preheat the oven to 200C. Line a baking tray with foil.
Slice the sprouts into thin rounds and put on the lined baking tray with the broccoli. Season liberally with salt, pepper and the garlic powder, drizzle with oil and toss to coat. Cook in the preheated oven for 15-20 minutes until just starting to char around the edges.
Combine the maple syrup, Dijon mustard, vinegar, 2 tsp of oil and chilli flakes in a shallow dish, stirring with a whisk. Set 4 tsp of the syrup mixture to one side in a separate dish.
Add the tuna to remaining syrup mixture, turning to coat. Let it stand for 10 minutes, turning once after 5 minutes.
Heat a large frying pan or griddle pan over medium-high heat. Remove tuna from marinade, season with salt and black pepper and then cook for 90 seconds on each side or until cooked to your taste.
Cut the tuna across the grain into thick slices. Drizzle with the reserved 4 teaspoons syrup mixture and serve with the roasted veg alongside.
Unlike most seared tuna recipes, this does not take it's inspiration or flavours from Asia. Paired with maple syrup, white wine vinegar and Dijon mustard, the taste of the tuna in this dish is like a French version of sweet, sour and hot. I've served mine with thinly sliced sprouts and tenderstem broccoli, which crisp up in the oven and are infused with garlic. I love this dish and you can have it on the table in less than 15 minutes...
Maple Mustard Tuna with Roasted Seasonal Greens
Serves 4
oil
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tsp white wine vinegar
pinch chilli flakes (optional)
4 tuna steaks, about 1 inch thick
500g Brussel sprouts, bottoms and outer leaves removed200g tenderstem broccoli, halved
1 tsp garlic powder
Preheat the oven to 200C. Line a baking tray with foil.
Slice the sprouts into thin rounds and put on the lined baking tray with the broccoli. Season liberally with salt, pepper and the garlic powder, drizzle with oil and toss to coat. Cook in the preheated oven for 15-20 minutes until just starting to char around the edges.
Combine the maple syrup, Dijon mustard, vinegar, 2 tsp of oil and chilli flakes in a shallow dish, stirring with a whisk. Set 4 tsp of the syrup mixture to one side in a separate dish.
Add the tuna to remaining syrup mixture, turning to coat. Let it stand for 10 minutes, turning once after 5 minutes.
Heat a large frying pan or griddle pan over medium-high heat. Remove tuna from marinade, season with salt and black pepper and then cook for 90 seconds on each side or until cooked to your taste.
Cut the tuna across the grain into thick slices. Drizzle with the reserved 4 teaspoons syrup mixture and serve with the roasted veg alongside.
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