Mustard is one of my favourite condiments. In fact, I think it battles hot sauce as my favourite. But mustard is more than just to enjoy atop a hot dog – with a broad variety of different mustard flavours, you can use it for cooking and spreads.


Mustard has over 40 varieties that are grown all over the world – but the majority of the mustard seeds hail from right here in Canada.


When Maille invited me to try the new array of different flavours being introduced in Canada, I was surprised to learn how many different flavours they had and also that they even make gherkins. From Extra Hot Dijon (which is my personal fave) to Maille Horseradish – you’ll find something that’ll tantalize your tastebuds at your local grocery store.


During our demonstration, representatives from Maille told us that in France, there are Maille Boutiques that offer exotic flavoured mustards including Truffle & Chablis, White Wine, Mangoes and Thai Spices, White Wine and Morel Mushrooms. Umm, please bring them here! Also at these boutiques, fresh mustards are served via pumps into ceramic pots that consumers can take home and then go back to refill!

Maille is a huge thing in Europe – dating back to the 1700s being created in Marseille and later being the hit of royal courts throughout Europe.

Today I’m going to share the recipe used at the demonstration – Sesame Tuna with Maille Extra Hot Dijon Mustard.


1/2 lb sushi grade tuna (yellow fin tuna)
1/2 small cucumber
1 medium carrot
1 tbsp vegetable oil
1/4 cup Maille extra hot Dijon mustard
1/4 cup sesame seeds (a combo of black and white is preferred)
6 springs of cilantro
1 tbsp rice vinegar
1 tbsp soy sauce
fleur de salt

1. Pat dry the tuna and season with fleur de salt

2. In a large frying pan, heat oil over high heat. Add tuna and briefly sear on all sides. Set aside to cool.

3. Spread Maille extra hot Dijon mustard on tuna and then coat with sesame seeds.

4. Pro tip: use two layers of plastic wrap and roll the tuna tightly into it, refrigerate.

5. Prepare the vegetables, vinegary and soy sauce in a bowl and mix.

6. When ready to serve, slice the tuna and arrange vegetables.

You can find Maille touring Canada throughout the summer. You’ll find them in Vancouver starting June 13th at Pacific Centre – so get out and try some of their new flavours.

Disclaimer: Please note I was invited to the demonstration by Maille but was not required or paid to write a post.