Baked Tuna Steak In Foil Food

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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

HERBED TUNA STEAKS



Herbed Tuna Steaks image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves stripped
6 sprigs thyme, leaves stripped
3 scallions
3 tablespoons extra-virgin olive oil
2 1-pound center-cut tuna steaks (about 1 inch thick)
Kosher salt and freshly ground pepper

Steps:

  • Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
  • Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes before slicing.

TUSCAN-STYLE GRILLED TUNA STEAKS



Tuscan-Style Grilled Tuna Steaks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 19

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Stuffed Portobellos, recipe follows
Serving suggestions: Mixed green salad dressed with oil and vinegar
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: Garlic toasts or grilled crusty bread

Steps:

  • Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
  • Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
  • Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
  • Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
  • Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

MARINATED TUNA STEAK



Marinated Tuna Steak image

This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.

Provided by LINKYJ

Categories     Seafood     Fish     Tuna

Time 51m

Yield 4

Number Of Ingredients 9

¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 (4 ounce) tuna steaks

Steps:

  • In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 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

PERFECT OVEN BAKED TUNA STEAK RECIPE



Perfect Oven Baked Tuna Steak Recipe image

Tuna steaks are seared and baked with lemon and sage flavors for an easy and delicious weeknight meal!

Provided by Jamasine J

Categories     Fish

Time 30m

Number Of Ingredients 9

12-16 oz tuna steaks
3 tbsp olive oil divided
1 tbsp fresh sage chopped
zest of 1 lemon
3 cloves garlic minced
1/4 tsp kosher salt
1/8 tsp black pepper
1/2 tsp fennel seed
lemon wedges

Steps:

  • Preheat the oven to 425°F. Marinate tuna steaks in a medium bowl with 2 tbsp olive oil, 1 tbsp sage, lemon zest, garlic, salt, black pepper, and sage for 30 minutes.
  • In a cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Remove the tuna steaks from the pan after one minute of searing. Bake for 8-10 minutes, or until tuna steaks are done to preference.
  • Serve with fresh lemon juice and a pinch of coarse salt. Enjoy!

Nutrition Facts : ServingSize 2 servings, Calories 291kcal, Sugar 2g, Fat 10g, SaturatedFat 3g, Carbohydrate 5g, Protein 42g

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

GRILLED TUNA STEAKS



Grilled Tuna Steaks image

Provided by Ina Garten

Time 16m

Yield 4 servings

Number Of Ingredients 3

Four 1-inch-thick fresh tuna steaks (about 4 pounds)
Olive oil
Kosher salt and freshly ground black pepper

Steps:

  • To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

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