Thursday, January 14, 2010

Balsamic-Glazed Tuna

We're trying to get more fish into our diet.... ok, Abe's diet since I'm a vegetarian.  I'm not used to cooking fish, but found this recipe so easy to make.  And Abe LOVED it.  Can't beat that combo. Not to mention it's so healthy.

If you don't have a grill pan, a skillet on medium high heat will work well.  Just make sure that the pan is screaming hot and that you don't over cook the fish; it should be pink in the middle.

I got this from  I served it with herb rice and garlic spinach.

Balsamic-Glazed Tuna
Serves 4

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
1  tablespoon  balsamic vinegar
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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