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Maple and Mustard Seared Tuna Steaks

Maple and Mustard Seared Tuna Steaks

Calories 196 (21% from fat)
Fat 4.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 65 mg.
Sodium 550 mg.
Carb. 4 gram
Fiber .5 gram
Sugar 0.3 gram
Sugar Alcohol 1 gram
Protein 33 gram


3 Tbsp. sugar free syrup (We used Cary's Sugar Free Syrup.)

1 1/2 Tbsp. Dijon mustard

1 Tbsp. lemon juice

2 tsp. extra virgin olive oil

1/8 tsp. ground red pepper

4 (5-ounce) tuna steaks, about 1 inch thick

buttery cooking spray

1/2 tsp. salt

1/4 tsp. black pepper, ground


1 Tbsp. sugar free syrup (We used Cary's Sugar Free Syrup.)

1/2 Tbsp. Dijon mustard

1 lime, cut into 4 wedges

The original version of this recipe was in the May 2015 Cooking Light Magazine. We didn't want all the sugar from the syrup, so we replaced it with a sugar free brand. It cooks up in under 5 minutes. Our tasting panel thought the juice from a lime wedge was the perfect topping. This recipe is higher in sodium. If you're on a low sodium diet, you should consider another option.

1. Whisk together the syrup, mustard, lemon juice, olive oil and red pepper in a shallow dish. Put the tuna steaks in the mixture and turn to coat. Let it stand for 5 minutes, turn and let stand for another 5 minutes.

2. Heat a non-stick pan over medium-high heat. Lightly coat pan with buttery cooking spray. Sprinkle half the salt and pepper over tuna, then put the tuna in the pan, salt and pepper side down. Cook for 90 seconds and sprinkle the other half salt and pepper over the tuna. Flip and cook on the opposite side for another 90 seconds.

3. Remove tuna from the pan and cut across the grain into thick slices. Drizzle with the topping of additional syrup and mustard. Serve with a wedge of lime to squeeze over each serving.

Yield: 4 Servings

 Maple and Mustard Seared Tuna Steaks

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