Balsamic-Glazed Tuna Steaks Recipe

4.5 4 4
Balsamic-Glazed Tuna Steaks Recipe
Balsamic-Glazed Tuna Steaks Recipe photo by Taste of Home
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Balsamic-Glazed Tuna Steaks Recipe

Read Reviews
4.5 4 4
Publisher Photo
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. —Laura McDowell Lake Villa, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 tuna steaks (3/4 inch thick and 6 ounces each)
  • 1-1/4 teaspoons pepper
  • 1/4 teaspoon salt
  • 4 teaspoons dark brown sugar
  • 1/2 teaspoon cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce

Directions

Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center.
Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish. Yield: 4 servings.
Originally published as Balsamic-Glazed Tuna Steaks in Taste of Home June/July 2008, p60

Nutritional Facts

1 tuna steak with 1 tablespoon sauce: 210 calories, 2g fat (0 saturated fat), 77mg cholesterol, 505mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

  • 4 tuna steaks (3/4 inch thick and 6 ounces each)
  • 1-1/4 teaspoons pepper
  • 1/4 teaspoon salt
  • 4 teaspoons dark brown sugar
  • 1/2 teaspoon cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  1. Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center.
  2. Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish. Yield: 4 servings.
Originally published as Balsamic-Glazed Tuna Steaks in Taste of Home June/July 2008, p60

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Reviews forBalsamic-Glazed Tuna Steaks

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katlaydee3 User ID: 3741999 230983
Reviewed Aug. 10, 2015

"Excellent tuna! I used yellowfin and cooked it under the broiler."

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ahd605 User ID: 2867335 140965
Reviewed Jan. 6, 2013

"was not that inpressed i have had better tuna steak dinners will not make agien"

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musich4 User ID: 4846267 176805
Reviewed Aug. 15, 2011

"Just a little less pepper and it's perfect!"

MY REVIEW
PaulaRaeHart User ID: 1195824 209776
Reviewed Oct. 7, 2009

"Very easy to prepare and my husband loved it! Not too salty, but adds nice touch to sometimes bland tuna. Similar flavor to kettle corn - slightly sweet and lightly salty. A true meal in minutes!"

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