Maple-Glazed Tuna Recipe from Marcus Samuelsson

The YMCA has a great program where they take kids to their environmental camp in Hugenot, N.Y., where they sap trees to make maple syrup.

This is the syrup that world class chef Marcus Samuelsson uses to make his Maple-Glazed Tuna with Pear Potato Salad (see recipe below). Chef Samuelsson is co-owner of Aquavit, at 65 East 55th Street in New York.

You can get a bottle of the syrup with a $100 donation to the YMCA Strong Kids Camp. You can contact the YMCA at 877-30-YCAMP.

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Maple-Glazed Tuna

1 tablespoon Dijon mustard
2 tablespoons maple syrup
Juice of 1 lime
1/4 cup olive oil
4-6 ounce tuna filets
Salt
Pepper

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.

3. Heat the remaining oil in a large cast-iron skillet over high heat. Add the tuna and cook on each side for 30 seconds. Remove the pan and brush the glaze on both sides.

4. Transfer to a serving platter and serve with Pear Potato Salad (see below). Makes 4 servings.

Pear Potato Salad

1/4 cup olive oil
1 pound yukon gold potatoes, peeled and cut into 1-inch squares
2 pears, peeled and cut into 1-inch cubes
1/2 red onion
1 garlic glove
1/4 cup almonds
1/2 tablespoon curry powder
Salt
Pepper
Juice of 1 lemon
1 cup shredded spinach

1. Heat the oil in a large saute pan over medium heat.

2. Add the potatoes and saute until golden, about 12 minutes.

3. Add the pears, onion, garlic, almonds and curry powder and saute for 5 minutes. Remove from heat and season with salt and pepper.

4. Toss with lemon juice and spinach. Makes 4 servings.