Mustard and maple tuna steaks

  • Preparation 25 min
  • Cooking 2 min
  • Servings 3 to 4
  • Freezing I do not suggest



  • 2 large tuna steaks, about 250 g each, sushi quality
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive oil + a little for cooking
  • 1/2 teaspoons orange-coriander sea salt by Les Soeurs en Vrac
  • Ground pepper



  • In a bowl, add maple syrup, Dijon mustard, olive oil and orange-coriander sea salt then season with pepper to taste. Mix and reserve.
  • Place the tuna in a large bowl and pour 3/4 of the marinade. Toss gently to coat and let marinate for 15 minutes on the counter.
  • In a large non-stick skillet over medium-high heat, add a thin stream of olive oil and spread well.
  • Place the tuna steaks in the pan and cook for 1 minute. Flip and continue cooking 1 minute (or until desired doneness). Remove from the pan, place on a plate and let stand 2 minutes. Slice, place on the plates and drizzle with the remaining sauce. Serve with your favourite vegetables!