Aloha Tuna Steaks

Aloha Tuna Steaks

5 Reviews 1 Pic
  • Cook

    18 m
  • Ready In

    18 m
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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Adjust Servings

Original recipe yields 2 servings



  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.

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Reviews (5)

Rate This Recipe


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.

Janine Brooks

Janine Brooks

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.

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Amount Per Serving (2 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 29.9 g
  • 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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Cheese Steak Packets


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Moroccan Chicken Medley