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Tuesday, April 21, 2015


·         1¼ tsp. ground pepper
·         ¼ tsp. salt (optional)
·         4 (6 ounce) tuna steaks
·         ½ cup low-sodium chicken broth (Kitchen Basic)
·         ¼ cup balsamic vinegar
·         ¼ cup Splenda
·         1 TBSP low-sodium soy sauce
·         1½ tsp. cornstarch
·         ¼ cup green onion, chopped
·         Cooking spray

1.      Place skillet coated with cooking spray over medium heat
2.      Season tuna steak with salt and pepper
3.      Place fish on skillet and cook for 3 minutes on each side until medium rare, then remove from heat
4.      To make glaze: combine broth, vinegar, sugar, soy sauce, and cornstarch in a small pan and bring to a boil
5.      Cook one minute, stirring constantly
6.      Spoon glaze over tuna, top with onion and serve

Servings:  4
Serving size:  1 tuna steak and 2 tablespoons of glaze

Nutritional Information
Calories:  210
Fat:  0 g
Saturated Fat: 0 g                 TIP:             
Cholesterol:  35 mg               The glaze may be made one or two
Sodium:  366 mg                    days ahead to save time.
Carbohydrate:  5 g              .       
Fiber:  0 g
Protein:  40 g

"The Perfect Day"
By: Nanette Cameron, RD

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