teriyaki tuna steaks

Ingredients

• Servings: 2
• 2 sheets (12x18-inches each) reynolds wrap® non-stick foil
• 2 (5 ounce) tuna or swordfish steaks
• 1 (8 ounce) can 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)

Recipe

Cook Time: 18 mins Ready Time: 18 mins


• preheat oven to 450 degrees f or grill to medium-high.
• 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.
• bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make two packets.
• bake 16 to 18 minutes on a cookie sheet in oven.
• or grill 8 to 10 minutes in covered grill.