Tuna-Steak Burgers with Orange-Ginger Sauce

Total Time
38 min
18 min
20 min
These are no ordinary tuna burgers. The orange, ginger and cilantro-spiked sauce is so good that you should make extra for other grilled entrees.


orange juice

¼ fl oz

orange marmalade

½ Tbsp

ginger root

½ Tbsp, freshly minced

fat free chicken broth

¾ cup(s)


1 Tbsp, leaves, fresh, chopped

sesame oil

½ tsp

unpacked brown sugar

½ Tbsp, light or dark

table salt



1 tsp

uncooked yellowfin tuna

1 pound(s), cut into four 4-oz steaks

olive oil

1 Tbsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

reduced calorie hamburger roll(s)

4 item(s), toasted on grill


8 leaf/leaves, large


  1. Preheat grill.
  2. In a heavy saucepan, combine juice, marmalade, ginger, broth, cilantro, oil, sugar and 1/8 teaspoon of salt; 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 sauce to achieve desired thickness; does not affect POINTS values).
  3. Brush tuna with oil; sprinkle with remaining 1/8 teaspoon each of 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.
  4. Place tuna steaks on rolls and top with lettuce; drizzle each piece of fish with sauce and serve. Yields 1 tuna burger sandwich per serving.

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