Marinated Tuna With Cherry Sauce

Great tasting and different twist on tuna steaks. This recipe came from the Low Fat Living cookbook, but i've modified it slightly. I've also made this marinade/sauce for swordfish & halibut. The sauce takes a while to prepare, but it is definitely worth it. Try serving with a brown & wild rice mix and fresh asparagus.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Marinade

• 6  tuna steaks (4 oz)
• 1⁄2 cup dry red wine
• 1⁄2 cup  balsamic vinegar

• Sauce

• 1  tablespoon canola oil
• 1  shallot, chopped
• 1  cup chicken broth or 1  cup vegetable broth
• 1⁄2 cup dry red wine
• 1⁄2 cup dried cherries
• 1⁄2 teaspoon sugar or 1⁄2 teaspoon sugar substitute
•  salt
•  black pepper

Directions

1. Marinade.
2. Place the tuna in an 8 x 8 baking dish.
3. Pour the wine and vinegar over the tuna.
4. Cover and refrigerate for 30 minutes.
5. Sauce:
6. Warm the oil in a small saucepan over medium heat.
7. Add the shallots and cook for 1 minute.
8. Stir in the broth, wine, cherries and sugar.
9. Drain the marinade from the fish and add to the sauce.
10. Bring the sauce to a boil.
11. Reduce the heat to medium-low.
12. Cook for 20 minutes, until the sauce is reduced by half.
13. Season with salt and pepper.
14. Meanwhile preheat the broiler.
15. Coat a broiler pan with non-stick spray.
16. Place the tuna on the pan and broil 4" from the heat for about 10 minutes per 1" thickness of fish, or until slightly pink in the center.
17. Turn the fish over halfway through cooking time.
18. Serve wit the sauce.