Substituting liquid aminos for soy sauce and sugar-free syrup for orange juice reduces the sugar and increases the healthfulness of this classic Asian-inspired dish.
2. Heat the olive oil in a large skillet. Add the tuna steaks and cook through, turning once (should take about five minutes per side to reach "medium-well", per half-inch of thickness). Remove tuna to a serving platter; keep warm.
3. Add the liquid glaze ingredients to the hot pan, followed by the spices, and cook and stir until it comes to boil. Add thickener VERY slowly, stirring constantly. Continue to cook and stir until desired consistency is reached. Drizzle lightly over tuna on platter; pass remaining sauce at the table.
Makes 4 (4-ounce) servings.
Per serving:4.50g carbohydrates; 1.21g fiber; 32.90g protein; 15.07g fat; 43.09mg cholesterol; 883.25mg sodium; 280.70 calories