If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Forget Green Pesto
Here's why red is rad
Green pesto is so last summer.
Last day for free shipping! Use code FIREWORKS.
7 food-filled honeymoons.
Beet greens can't be beat.
Savor the season.