Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Sustainable Choice.Look for yellowfin tuna caught off the U.S. Pacific or Atlantic coast.

Laraine Perri
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 tuna steak and 1 teaspoon syrup mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 teaspoons syrup mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

223 calories; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 35g; carbohydrates 12g; fiber 0g; cholesterol 65mg; iron 1mg; sodium 442mg; calcium 317mg.
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