Aloha Tuna Steaks

Aloha Tuna Steaks

5

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

Ingredients

18 m {{adjustedServings}} servings 331 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1339 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. 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.
  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.

Footnotes

  • SERVING SUGGESTION: Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.
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Reviews

5
  1. 5 Ratings

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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,...

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.