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Pepper-Crusted Tuna Steaks with Balsamic Glaze

Delve into the depths of flavor with our Pepper-Crusted Tuna Steaks topped with a Balsamic Glaze. The rich and tangy taste of balsamic paired with the hearty delight of pepper-crusted tuna makes this a memorable meal. Served best with a fresh salad or steamed vegetables.
4
17 min
TOTAL TIME
410
CALORIES
$4.24
PER SERVING
Pepper-Crusted Tuna Steaks with Balsamic Glaze
Ingredients
11 INGREDIENTS
4 SERVINGS
Salt
1 tsp salt
Green Onions
1/3 cup green onions
thinly sliced diagonally
Garlic
1 clove garlic
minced
White Wine
1/3 cup white wine
Dark Brown Sugar
4 tbsp dark brown sugar
Black Pepper
2 tsp black pepper
Tuna Steaks
4 whole tuna steaks
each about 1-inch thick
Balsamic Vinegar
2 tbsp balsamic vinegar
Low Sodium Soy Sauce
2 tbsp low sodium soy sauce
Cornstarch
1 tsp cornstarch
Cooking Spray
cooking spray
Directions
6 STEPS
10 min
PREP TIME
7 min
COOK TIME
17 min
TOTAL TIME
1
Lightly spray a grill pan with cooking spray and heat it over medium-high heat.
2
Evenly season both sides of the tuna steaks with ground black pepper and salt.
3
Cook the tuna steaks in the hot grill pan for about 3 minutes on each side, or until cooked to desired done-ness. When done, remove from pan and set aside.
4
In a small saucepan, combine white wine, balsamic vinegar, dark brown sugar, low-sodium soy sauce, minced garlic, and cornstarch. Mix well to ensure the cornstarch is fully dissolved.
5
Heat the saucepan over medium heat until the mixture comes to a boil. Continue to cook for additional 2 minutes, stirring constantly, until the glaze has thickened.
6
Drizzle the prepared glaze over the cooked tuna steaks and sprinkle the diagonally sliced green onions on top as garnish. Serve immediately while hot, letting the balsamic glaze's enticing aroma captivate your senses.
Health Info
Macros
16g
CARBS
11g
FAT
53g
PROTEIN
Contains these allergens
SOYBEANS
FISH
WHEAT
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Frequently Asked Questions
How do you properly cook tuna steaks?
How can I tell when my tuna steak is done?
Should I marinate my tuna steak?
How to get a good sear on my tuna steak?
Can I eat tuna steak rare?
Why is my tuna steak tough and dry?
Which herbs and spices go well with tuna steak?
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What should I do if I've undercooked my tuna steak?