Teriyaki Tuna Steaks

February 15, 2021 Receipt BBQ & Grilling 0

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

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

2 sheets (12×18-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)

Time Details

PREP :

COOK : 18 mins

TOTAL :

SERVING : 2

YIELD : 2 servings

Step 1

Preheat oven to 450 degrees F or grill to medium-high.

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Step 2

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.
Step 3

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Step 4

Bake 16 to 18 minutes on a cookie sheet in oven.
Step 5

OR Grill 8 to 10 minutes in covered grill.

Per Serving: 331 calories; protein 37.4g; carbohydrates 29.9g; fat 7.3g; cholesterol 54.2mg; sodium 1338.7mg. SERVING SUGGESTION: Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.