Tuna Burgers with Orange-Ginger Sauce
¼ fl oz
½ tbsp(s), freshly minced
fat free chicken broth
1 tbsp(s), leaves, fresh, chopped
unpacked brown sugar
½ tbsp(s), light or dark
uncooked yellowfin tuna
1 oz, steaks, cut into four 4-oz pieces
⅛ tsp(s), or to taste
⅛ pinch, or to taste
plain hamburger bun
4 item(s), reduced-calorie, toasted on grill if desired
- Preheat grill.
- Combine juice, marmalade, ginger, broth, cilantro, oil, sugar and1/8 teaspoon of salt together in a heavy saucepan; bring to a boil over medium heat. Cook, stirring frequently with a wooden spoon, until sauce is thickened and reduced, about 10 minutes. (Add 1/2 teaspoon to 1 teaspoon of cornstarch to achieve desired thickness – CHECK PTS ONCE PRODUCED)
- Brush tuna with oil; sprinkle with remaining salt and pepper. Grill tuna, flipping once, until desired degree of doneness, about 3 to 5 minutes per side; remove from grill and let rest.
- Place tuna steaks on rolls and top with lettuce; drizzle each piece of fish with sauce and serve. Yield 1 tuna sandwich per serving.