- 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
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1 cup frozen mixed vegetables for stir fry (any combination)
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one tuna steak on each sheet of Reynolds Wrap(R) 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.
05/02/2018
recipepes.com
Teriyaki Tuna Steaks, recipe
PT15M
PT1H
5
455 calories