Pan-seared tuna steaks with maple and mustard
- Preparation 25 min
- Cooking 2 min
- Servings 3 to 4
- Freezing Not recommended
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Ingredients
- 500 g (about 1 lb, 2 large steaks) sushi-grade tuna, bluefin or yellowfin ahi, about 2 cm (3/4 in) thick, kept cold right up to the pan
- 45 ml (3 tbsp) pure maple syrup
- 30 ml (2 tbsp) Dijon mustard
- 10 ml (2 tsp) olive oil, plus a splash for the pan
- 5 ml (1 tsp) orange-coriander sea salt blend Les Sœurs en Vrac
- Freshly ground pepper, to taste
- Black and white sesame seeds, for finishing (optional)
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Preparation
- In a bowl, stir together the maple syrup, Dijon mustard, olive oil and orange-coriander salt, then grind in pepper to taste. Mix and set aside.
- Pull the tuna out of the fridge at the last second. It has to stay COLD, never room temperature. Lay the steaks in the marinade and brush every face. Ten minutes maximum, five is plenty.
- Heat a heavy pan over medium-high with a splash of olive oil, about 2 minutes. Hot, not wide open: too much heat and the outside scorches before the maple caramelizes and the centre stops being rosé.
- Sear the steaks 45 seconds per side, no more, for 250 g (9 oz) steaks cut about 2 cm (3/4 in) thick. The centre stays rosé and barely warm.
- Off the heat, onto a board, one full minute of rest before the knife goes anywhere near it.
- Slice on the bias, about 1 cm (1/2 in) thick, scatter sesame seeds if you want them, and serve right away with something fresh alongside.