Balsamic-Glazed Tuna
Website
Source URL: www.cookinglight.com
Course: Main Courses
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1 reviews,
average rating 4.0 / 5
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This is an old favorite of a recipe, from a 1999 issue of Cooking Light. Made it again tonight after finding some nice-looking tuna steaks at the shop today.
It's easy and quick to make.
For the sauce, I use only 3tsp of brown sugar, rather than 4tsp. It's a nicely balanced sauce, with no flavor over-whelming (balsamic, sugar, soy).