Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.
What You Need
Original recipe yields 2 servings
2 tuna or swordfish steaks (5 oz. each)
1 can (8 oz.) pineapple chunks in juice, dained
2 tablespoons teriyaki sauce
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
1 cup frozen mixed vegetables for stir fry
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Let's Make It
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.
Reynolds Kitchens tip
SERVING SUGGESTION: Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.