This one started with a local fish market that put sushi-grade tuna in my hands every single week. After a while you run out of patience for your own habits. Sesame tataki again. Soy and ginger again. I wanted the fish to taste like where I actually live, so I reached for the two things that go on pork and chicken in every Quebec kitchen: maple syrup and Dijon mustard. First try, I was done arguing. Caramelized outside, cool and ros\u00e9 through the middle, sweet and sharp at the same time.<\/p>\n
Maple carries sugar that grabs colour almost instantly in a hot pan, and Dijon comes in behind it with that mustard bite that keeps the whole thing from turning into candy. Put them on a piece of tuna that only sees the pan for a minute and a half total, and you get a real contrast: a lacquered, slightly bitter crust sitting right up against flesh that is still cold. That gap is the whole dish. It is also the reason I stopped making the Asian versions.<\/p>\n
Prep to plate is about half an hour, and the searing part is ninety seconds. That ratio is why this ends up on my stove on a Tuesday as often as a Saturday. Three rules and nothing else: the tuna stays cold until it hits the pan, the pan runs medium-high instead of wide open, and nobody goes past 45 seconds a side. Follow those and it comes out the same every time, which is more than I can say for most fish.<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83d\udc1f The fish counter that rewrote my tuna This one started with a local fish market that put sushi-grade tuna in my hands every single week. After a while you run out of patience for your own habits. Sesame tataki again. Soy and ginger again. I wanted the fish to …<\/p>\n","protected":false},"featured_media":9641,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"pan seared tuna steak","_yoast_wpseo_title":"Pan seared tuna steak recipe with maple Dijon glaze","_yoast_wpseo_metadesc":"Pan seared tuna steak glazed with maple and Dijon. Forty-five seconds a side, ros\u00e9 in the middle, dinner in half an hour.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[172,167],"sponsorship":[],"class_list":["post-913","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-fishes-seafood","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n