1 ¼ teaspoons coarsely ground black pepper
¼ teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
¼ cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar
1 tablespoon low-sodium soy sauce
½ teaspoon cornstarch
¼ cup diagonally sliced green onions
1. 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.
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; top with green onions.
5 WW PointsPlus
Source: Cooking Light (4 servings | 1 steak and 1 tablespoon glaze)