Tuna Steaks with Balsamic Glaze

Who says you can only eat fish in the summer time?  I try to cook light, even in the winter months.  I check out the deals at our seafood counter, and when something's on special, I grab it as quickly as I can and scour my cookbooks for a fabulous recipe.  I often have a list of seafood dishes I'd like to try, and mark them off the list as fish becomes available.  But I'm not afraid to admit that every now and then I break down and buy frozen, only because I can't count on the fresh varieties all the time.  And, being a coastal chick, I need to fulfill my seafood craving every so often!  Enjoy this hearty meal year-round, and change up the fish to see what you like best!

4 tuna steaks, cut 3/4-inch thick

1 tablespoon olive oil

1/2 sweet onion, chopped

2 garlic cloves, minced

2 plum tomatoes, chopped

2 tablespoons orange marmalade

1/4 cup balsamic vinegar

Preheat the oven to 450 degrees.  Place the fish in a baking dish sprayed with nonstick cooking spray.  Bake for 6-8 minutes or until the fish flakes easily with a fork.  

Heat the olive oil in a skillet over medium-high heat.  Add the onion and garlic and saute for 1 minute.  Add the tomatoes.  Stir in the marmelade and vinegar.  Cook until of a glaze consistency.  Serve over the fish.

Serves 4.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.