Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 tuna steak and 1 teaspoon syrup mixture)

Sustainable Choice.

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

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews


June 07, 2017
Not my normal flavor combinations, but I wanted to try something different with my tuna steak.  Freakin' delicious!  When (not if) I cook this again, I'm thinking a pinch more mustard, a bit of brown sugar, and chipotle pepper instead of red pepper.  The maple just stood out a little too much for me, and I think that'll fix it.  No complaints though; this recipe is delicious.


April 18, 2015
fast and easy

Fast and really good

May 24, 2015
Really good and super easy. Of course I had prime yellowfin tuna I got in the Gulf. Double the marinade and reserve. I served with brown rice to soak up the sauce, and stir fried peppers.