Maple-Glazed Tuna with Pear-Potato Salad
['1 tablespoon Dijon mustard', '2 tablespoons maple syrup (see Tip)', 'Juice of 1 lime', '1/4 cup olive oil', 'Four 6-ounce tuna fillets', 'Salt and freshly ground black pepper', '4 cilantro sprigs', 'Pear-Potato Salad', 'Avoid imitation maple-flavored syrups', 'which are typically made without any real maple syrup.']
1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.
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