Tuna Steaks with Dijon Honey Mustard Sauce2012-06-27
- Yield : 4
- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Have you noticed I’m trying to cook healthier this week?
Last night I made these tuna steaks recipe with a Dijon honey mustard sauce glaze along with sauteed sugar snap peas. They were delicious, easy and made me realize again that eating healthy can be done without a lot of pain.
It’s just that all that stuff with cream and cheese is so good.
But so bad!
Start by making the sauce, because the actual cooking of the tuna is very quick. (Editor’s note -while the blog post features cooking for 2, the printable is for 4, just cuz, I figure that’s more logical!)
Measure out 2 tablespoons of coarse ground dijon mustard into a small saucepan.
Add in 4 tablespoons of honey and one tablespoon of rice wine vinegar. Add a pinch of salt and stir it all together. Put this over medium-high heat and let it bubble up and thicken up, stirring often. This only took me less than five minutes, so keep an eye on it and don’t walk away.
Set your sauce aside and move on to the tuna!
It will look brown and glazy and yummy when it’s thickened up.
Get yourself out a couple of tuna steaks.
If you’re a pepper person like me, crack yourself quite a bit of fresh peppercorns. I used my coffee mill and had it done in no time. The cracked pepper goes really well with the sauce as well. Sprinkle a good amount of pepper over the first side of the tuna steaks. Don’t be afraid to rub it into the meat so it will adhere well. Mr. Wonderful doesn’t like pepper as much as me, so if you’re a light pepper person, just do what makes you smile. Also, flip them over and pepper the other side as well. This is going to make a nice crust on your tuna.
You’ll need a really hot pan. Pour in a little olive oil, just enough to coat the bottom of the pan. When your pan is smoking hot, go ahead and add your tuna steaks.
Let them sear for only about 2 minutes, then flip then to the other side. Sear them for another 2 minutes, then remove them to a plate.
Spoon some of your warm glaze over top.
And only because they’re growing like mad in my herb patio garden outside, I snipped some fresh chives over top for some added flavor and prettiness.
And you’re ready to go. This is good…very good..and the added benefit of being healthy?
You’ll never even know!
- 4 tuna steaks
- 2 T. olive oil
- fresh cracked pepper to taste
- ¼ c. Harvest Coarse Ground Grey Poupon mustard
- ½ c. honey
- 2 T. rice wine vinegar
- 2 cloves garlic, minced
- Make glaze – in medium saucepan, add mustard, honey, vinegar and garlic.
- Over medium heat, heat glaze until bubbling.
- Let reduced until thick and syrupy, about 3-5 minutes.
- Heat olive oil over high heat in pan.
- Rub cracked pepper over both sides of tuna steaks.
- Sear tuna steaks in pan 2-3 minutes on each side.
- Middle will be reddish pink still.
- Spoon sauce over top.
- Garnish with chopped chives
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