Archive for February 17th, 2011

17th February
2011
written by Steph

Maple-Glazed Tuna and Curried Pear & Potato Salad

It’s been ages since I posted a recipe on the site, something I apologize for. It’s not that I haven’t been cooking – I have – it’s just that I haven’t been making anything that seems all that blog-worthy. I feel like I’ve been in a bit of a cooking rut for the past few months (don't the holidays do that to us? Where all you want to do is eat out or order in take-out?), but I think I’m finally snapping out of it. I’ve recently been seeking out lots of new recipes to try, and the thought of cooking is no longer something that makes me feel tired but something that makes me feel excited.

Tony and I are never ones to really celebrate Valentine’s Day because I think it’s a fairly awful holiday. I feel like if Tony and I need the push of a corporate occasion to tell each other how much we care for each other, then our relationship is in trouble. I also dislike how restaurants use this time as an excuse to create special (read: expensive) menus that really break the budget. This year Tony and I decided we would observe Valentine’s Day from the comfort of our own home, where I would cook us a meal that was a little bit fancier than what we would normally make for ourselves (but at a quarter of the price of what we would pay dining out). I decided I would try a recipe I got off of Epicurious that was created by the most recent winner of Top Chef Masters, Marcus Samuelsson. This recipe is his own, and I have to admit that I didn’t stray from it one jot! Shocking, I know, but if you make it yourself, you’ll see it needs no adjusting! Ingredients For the tuna
  • 1 tbsp Dijon mustard
  • 2 tbsp REAL maple syrup
  • Juice of 1 lime
  • 4 tbsp olive oil
  • Two 6-ounce tuna fillets
  • Salt and freshly ground black pepper
  • 4 cilantro sprigs
For the salad
  • 1/4 cup olive oil
  • 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
  • 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1/4 cup blanched almonds, roughly chopped
  • 1 1/2 tsp curry powder
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup shredded baby spinach
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