INGREDIENTS
3 TBSP. maple syrup
1 1/2 TBSP. Dijon mustard
1 TBSP. fresh lemon juice
2 tsp. extra-virgin olive oil
1/8 tsp. ground red pepper
4 tuna steaks, 1 inch thick
Cooking spray
1/2 tsp. salt
1/4 tsp. black pepper
DIRECTIONS
Combine syrup, Dijon mustard, juice, oil and red pepper in a shallow dish, stirring with a wisk.
Reserve 4 tsp. syrup mixture.
Add tuna to remaining syrup mixture, turning to coat.
Let stand 10 minutes, turning once after 5 minutes.
Heat a cast iron skillet over medium high heat.
Coat pan with cooking spray.
Remove tuna from marinade; discard marinade.
Sprinkle tuna with salt and black pepper.
Add tuna to pan; cook 1 1/2 minutes on each side or until desired degree of doneness.
Remove tuna from pan.
Cut across the grain into thick slices.
Drizzle with reserved 4 tsp. syrup mixture.
Serves 4.
