Balsamic-Glazed Tuna Steaks


These quickly prepared tuna steaks have a hint of sweetness, thanks to the delicious balsamic glaze. Barb L.

Serves: 4


4 tuna steaks, ¾” thick, about 6 ounces each (*see note below)

A little Flying Olive EVOO of Choice for greasing the grates or grill pan

1 ½ tsp pepper

¼ tsp salt

1 Tbsp dark brown sugar (I used Splenda brown sugar)

½ tsp cornstarch

¼ cup chicken broth or dry white wine

1 Tbsp Flying Olive Aged Dark Balsamic Vinegar such as 18 Year Traditional or Denissimo

1 Tbsp soy sauce


Sprinkle the tuna steaks with pepper and salt. Using long-handled tongs, moisten a paper towel with a little Flying Olive EVOO of Choice and lightly coat the grill rack or pan. Grill the fish for 1-2 minutes. Turn ¼ of the way, on the same side, and grill until you see the “done” part of the fish come up about 1/4” – ½ inch on the side. Carefully turn the tuna over and repeat on the other side. DO NOT OVERCOOK THE FISH! It should be dark-light pink in the center.

Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil and cook, stirring constantly, for about 1-2 minutes until slightly thickened. Serve the tuna with the balsamic sauce drizzled on top.

*The first time we made this, there was one, large, beautiful piece remaining in the case at the fish store. Rather than cut it in two, we cooked it as is, adding a minute or two per side. When done, we sliced the piece and served with the balsamic glaze. This was so delicious and a beautiful presentation, that we’ve continued to cook it this way. BHL

Submitted by Barb L.