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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.


  • 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


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.


Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.

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