POINTSŪ value | 4

Servings | 4

Ingredients

24 oz yellowfin tuna, or other type of tuna, four 6-oz steaks, about 3/4-inch each

1 1/4 tsp black pepper, coarsely ground

1/4 tsp table salt

1/4 cup fat-free chicken broth

1 Tbsp balsamic vinegar

4 tsp dark brown sugar

1 Tbsp low-sodium soy sauce

1/2 tsp cornstarch

1/4 cup scallion(s), chopped

Instructions

1. Coat a large skillet with cooking spray. Place over medium-high heat until hot. Sprinkle both sides of fish with salt and pepper. Place fish in skillet and cook 3 minutes on each side for medium-rare, or longer until desired degree of doneness. Remove from heat and keep warm.

2. 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 and top with scallions. Yields 1 tuna steak and about 1 tablespoon each of balsamic glaze and scallions.