Baked Tuna Steak In Foil Recipes

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TERIYAKI TUNA STEAKS



Teriyaki Tuna Steaks image

Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 18m

Yield 2

Number Of Ingredients 7

2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
2 (5 ounce) tuna or swordfish steaks
1 (8 ounce) can pineapple chunks in juice, drained
2 tablespoons teriyaki sauce
½ teaspoon grated fresh ginger
¼ teaspoon salt
1 cup frozen mixed vegetables for stir fry (any combination)

Steps:

  • Preheat oven to 450 degrees F or grill to medium-high.
  • Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • Bake 16 to 18 minutes on a cookie sheet in oven.
  • OR Grill 8 to 10 minutes in covered grill.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.9 g, Cholesterol 54.2 mg, Fat 7.3 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 1.8 g, Sodium 1338.7 mg, Sugar 21.2 g

TASTY TUNA STEAK



Tasty Tuna Steak image

Did a jasmine rice with this. Tossed 1 chopped onion in the water and with half a cube of fish stock inside the water when water is boiling.

Provided by Patrick.P.

Categories     Seafood     Fish     Tuna

Time 20m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ teaspoons whole fennel seeds
3 cloves garlic, minced
1 red bell pepper, cut into thin strips
¾ cube fish bouillon, crushed
½ lemon, juiced
2 tablespoons dry white wine
1 head baby bok choy, cleaned and sliced
salt and black pepper to taste
1 ½ teaspoons fennel seeds, crushed
1 (8 ounce) tuna steak
1 tablespoon olive oil

Steps:

  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
  • Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
  • Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.4 g, Cholesterol 50.9 mg, Fat 15.5 g, Fiber 4.3 g, Protein 29.1 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 3.4 g

HERBED GRILLED TUNA IN FOIL (PESCE AL CARTOCCIO)



Herbed Grilled Tuna in Foil (Pesce al Cartoccio) image

Make and share this Herbed Grilled Tuna in Foil (Pesce al Cartoccio) recipe from Food.com.

Provided by Polar Bear

Categories     Tuna

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 slices fresh tuna, one slice per person about 1 " thick
1/2 cup balsamic vinegar
salt & pepper
1 cup fresh mint leaves
2 teaspoons dried oregano
2 large onions, sliced thin
extra virgin olive oil

Steps:

  • Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
  • Marinate the tuna slices in the liquid for 15 minutes.
  • Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
  • Drain the fish and place each slice on a piece of aluminium foil.
  • Cover with another layer of onions.
  • Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.

Nutrition Facts : Calories 63.9, Fat 0.2, SaturatedFat 0.1, Sodium 12.4, Carbohydrate 13.7, Fiber 2, Sugar 8, Protein 1.3

MALTESE BAKED TUNA



Maltese Baked Tuna image

This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!!

Provided by Gandalf The White

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
3 onions, small, diced
salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!)
black pepper, freshly ground, to taste
1 lb baking potato, peeled, thinly sliced
1 1/2-2 lbs tuna, as steaks, ca. 1/2 inch thick, usually around 4 steaks
1 lb plum tomato, halved and cored
4 garlic cloves, crushed but left whole
1/2 cup water
1 tablespoon red wine vinegar
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped

Steps:

  • Preheat oven to 350°F.
  • Brush the sides and bottom of a baking dish with some of the olive oil; if using a slow cooker, simply brush the bottom and lower part of the cooking bowl.
  • Scatter the onions on the bottom of the baking dish.
  • Season with salt and pepper; use sea salt for authenticity or kosher salt.
  • Layer potato slices to cover then onions, then season lightly.
  • Alternate as needed until all onions and potatoes are used up.
  • Put the tuna steaks on top of the last layer, then cover with the tomato halves, cut side down.
  • Add the garlic cloves, then pour in the water.
  • Pour the remaining olive oil and red wine vinegar over the tomatoes, then sprinkle the mint and parsley over the entire top.
  • Season as taste dictates with salt and pepper.
  • Cover the baking dish (aluminum foil if the dish doesn't have a cover).
  • Bake until the potatoes are fork tender (usually around 45-60 minutes).
  • Let rest for 10 minutes, serve hot.

Nutrition Facts : Calories 526.3, Fat 22.3, SaturatedFat 4.1, Cholesterol 64.6, Sodium 84.2, Carbohydrate 37.4, Fiber 5.1, Sugar 7.6, Protein 44

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