Teriyaki Tuna Steaks
- Prep Time: 10 minutes
- Cook Time: 16 - 18 minutes
- Servings: 2
- Course: Main Dish
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Want to skip the cooking spray? Line your dish with Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick, dull, side facing food and there’s no need to spray.
Ingredients
- 2 tuna or swordfish steaks (5 oz. each)
- 1 can (8 oz.) pineapple chunks in juice, drained
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1 cup frozen mixed vegetables for stir fry (any combination)
- Reynolds Wrap® Non-Stick Aluminum Foil, 2 sheets
Directions
Step 1
PREHEAT oven to 450°F or grill to medium–high.
Step 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.
Step 3
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Step 4
BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
SERVING SUGGESTION:
Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.
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