Recipe by Reynolds Wrap®
"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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(12x18-inches each) Reynolds Wrap® Non-Stick Foil
2 (5 ounce)
tuna or swordfish steaks
1 (8 ounce) can
pineapple chunks in juice, drained
grated fresh ginger
frozen mixed vegetables for stir fry (any combination)
I used tuna steaks for this and it turned out great! I made extra sauce (3Tbsp teriyaki & 3/4tsp ginger for 2 steaks). I didn't have the frozen stir fry veggies, so I julienned broccoli stems, carrots and yellow pepper, and steamed them for several minutes before assembling foil packets. We had company over and everyone raved over these! Serve with some rice, what an easy and delicious meal. I will definitely make these again!
Great foil dinner while camping! Used the Swordfish steaks, frozen mixed vegetables, pineapple and teriyaki sauce. Never thought to use fish in a foil dinner but it worked.
Maybe it was that I used frozen tuna (fresh is difficult to find in Nebraska), but it was very dry and extremely tough. Didn't care for the marinade on the vegetables, either.
easy to make and didn't dry out but wasn't flavorful enough for my family even though I doubled the teriyaki/ginger sauce.
I followed this recipe to the letter EXCEPT for the frozen veggies (I used fresh, julienned veggies). I'm a pretty good cook, so I know my seasonings were right...but, this came out so bland! I was very disappointed.
I might try it again only because I love the concept and I love seafood of any kind, but I will certainly jazz it up to get more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Teriyaki Tuna Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 331
** Calories from Fat: 66
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