Sunday, October 28, 2007

Balsamic-Glazed Tuna

My friend Meagan always teases me about my balsamic vinegar obsession. I am borderline obsessed. Balsamic is a great way to add low calorie zing to anything from bread to salad to meat to strawberries. This is my favorite way to prepare Tuna. I like to buy Ahi and prepare it a bit rare to retain moisture. Serve with rice and steamed snow peas.


Cooking spray
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 cup fat-free, less-sodium chicken broth
4 teaspoons dark brown sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1/4 cup diagonally sliced green onions


Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat.

Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon glaze over fish; top with green onions.

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