I served this with salad, raw samphire and buttered new potatoes.
Serves 4
Ingredients:
1tbsp Tracklements Strong English Mustard
1/2tbsp Tracklements Robust Wholegrain Mustard
3tbsp maple syrup
2tsp Extra Virgin Olive Oil or Rapeseed Oil with Chilli
1tbsp lemon juice (half a lemon)
Salt
Black pepper
4 tuna steaks (1cm thick)
1. Whisk together the mustards, chilli oil, lemon juice and maple syrup.
2. Reserve 6tsp and set aside.
3. Coat the tuna steaks in the remaining mixture, cover and refrigerate for at least 1 hour.
4. Place the steaks in a non-stick frying pan on a medium-high heat and sprinkle with salt and pepper.
5. Cook for about 90 seconds, turn over and cook for another 90 seconds. The steaks should become mostly opaque with a thin pink strip remaining in the middle.
6. Remove from the pan and, cutting against the grain, slice the steaks into strips.
7. Drizzle with the reserved sauce and serve.