Tuna-steak burgers with orange-ginger sauce
4
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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. Add some red onion slices and whole baby peppers to the grill to make an easy side-dish. Just coat them with cooking spray, season to taste with a flavored sea salt, and toss in a grill pan until tender and browned in spots. Don't worry about removing the seeds from the peppers. There are only a few in each one and they are edible.
Ingredients
Orange juice
½ Tbsp
Orange marmalade
½ Tbsp
Fresh ginger
½ Tbsp, freshly minced
Fat free chicken broth
¾ cup(s)
Cilantro
1 Tbsp, leaves, fresh, chopped
Sesame oil
½ tsp
Unpacked brown sugar
½ Tbsp, light or dark
Table salt
⅛ tsp
Cornstarch
1 tsp
Uncooked yellowfin tuna
1 pound(s), cut into four 4-oz steaks
Olive oil
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Reduced calorie hamburger bun
4 item(s), toasted on grill
Lettuce
8 leaf/leaves, large
Instructions
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).
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.
5
Serving size: 1 tuna burger
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