Balsamic-Glazed (actually more asian glaze than balsamic) Tuna and Leftover Quinoa with Fresh Veg

OK so tonight is a Dan comes to dinner night--as usual it is raining--doesn't matter which night he picks it usually rains--so I get home from work-- IM him to confirm and he asks what is for dinner --your choice I say --do you want Salmon, Tuna or Chicken...Tuna he says -- OK :) --now being my mother's daughter I proceed to the freezer to take out the tuna for dinner..... Now at this point you may wonder that I had this recipe in mind--but HELL NO -- I had no idea so trolled the internet and then went to Mastercook my computer program with both mine and Mom's recipes and found this under Mom's Cookbook. So we will see if we like this--the rain has now tapered off. For side dishes--I always make roast potatoes for Dan as that is his favorite --have brussels for Kevin which I precook in Micro then roast with EVOO / S & P --then I noticed a few leftovers in fridge of about 2 cups of quinoa (the new yuppie -low carb rage) , half red bermuda onion, 2 leftover ears of corn , about 10 spears of uncooked asparagus and on my counter 2 roma tomatoes that are starting to head south --AHA I see a quick stirfry -reheat with veggies and quinoa......OK SO AFTER EVAL -DEF DOUBLE THE GLAZE --it is FABULOUS!!

Balsamic-Glazed Tuna
Cooking Light, JANUARY 1999
Serving Size : 4

Cooking spray
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
****DOUBLE GLAZE INGREDS****
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar (oops only had light on hand so used that)
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1/4 cup diagonally sliced green onions


Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat.
Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly.
Spoon glaze over fish; top with green onions.



Yield: 4 servings (serving size: 1 steak and 1 tablespoon glaze)

NUTRITION PER SERVING
CALORIES 266 (29% from fat); FAT 8.5g (sat 2.2g, mono 2.3g, poly 2.9g); PROTEIN 40.3g; CARB 4.6g; FIBER 0.3g; CHOL 65mg; IRON 2.2mg; SODIUM 366mg; CALC 11mg;

****MAKE UP RECIPE ALERT**** Quinoa with Fresh Stir Fried Veggies



OK so now I deftly slice the asparagus at a thin diagonal and throw it into my 10 inch skillet with a little EVOO over medium heat, follow that with thinly sliced 1/2 red onion, then stripped my 2 leftover ears of corn with my PC corn stripped--love that tool!
Add that in stir it around a bit til softened and reheated --add in 2 diced Roma tomatoes as I don't want to over cook them

- my leftover 2 c quinoa and about 1/2- 3/4 c of chicken broth --cover and simmer on low.
Will need to S/P it before serving.