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Author Notes: This recipe, from New American Table, is one of my favorites. It's quick, healthy, and vibrant. The flavors meld perfectly, and you are left with a restaurant-quality meal in under 20 minutes. - aataylor
- 1 tablespoon dijon mustard
- 2 tablespoons real maple syrup
- juice of 1 lime
- 1/4 cup olive oil
- 4 6 ounces tuna fillets
- salt and freshly-ground pepper
- 4 cilantro sprigs
- 1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
- 2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
- 3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.
Pear and Potato Salad
- 1/4 cup olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
- 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup blanched almonds, roughly chopped
- 1 1/2 teaspoons curry powder
- salt and freshly-ground black pepper
- juice of 1 lemon
- 1 cup shredded baby spinach
- 1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
- This recipe was entered in the contest for Your Best Pears
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