4 tuna steaks, 1 inch thick
2 T. lime juice
11/2 T. soy sauce
2 garlic cloves, crushed
2 tsp. ginger, grated
11/2 tsp. Chicken Broth
1 tsp chili pepper, minced
1 package Splenda

Whisk ingredients in a small bowl. Pour marinade over fish and turn to coat. Cover and let marinate for 30 minutes at room temperature or 1 hour in the fridge. Turn the fish over once or twice and spoon the marinade over it. Preheat broiler, and broil the fish 4 inches from the heat until glazed and golden, basting a couple of times with the marinade, about 3 minutes. Carefully turn the fish, broil until glazed and just cooked. Transfer to a plate and spoon the juice over the top.