Teriyaki Tuna Steaks recipe

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Ingredients

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)

Nutrition Info

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
servingSize: -
sodium: 1338.7 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

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

  5. OR Grill 8 to 10 minutes in covered grill.

Recipe Yield

2 servings

Recipe Note

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

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