Dilled Tuna Steak Packets Recipes

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SESAME TUNA STEAKS



Sesame Tuna Steaks image

These sesame-crusted tuna steaks will have your taste buds doing cartwheels for this quick-to-fix recipe for two. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 4

2 tuna steaks (1 inch thick and 6 ounces each)
1/4 teaspoon salt
1/4 cup sesame seeds
2 teaspoons sesame oil

Steps:

  • Sprinkle both sides of tuna steaks with salt; rub with sesame seeds. In a large skillet, cook tuna in oil over medium heat until slightly pink in the center, 2-4 minutes on each side for medium-rare.

Nutrition Facts : Calories 302 calories, Fat 14g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 363mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

GRILLED TUNA STEAKS WITH DILL SAUCE



Grilled Tuna Steaks with Dill Sauce image

It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.

Provided by Splashme

Categories     Seafood     Fish     Tuna

Time 22m

Yield 2

Number Of Ingredients 9

½ cup lemon juice
½ cup olive oil
2 1 1/4-inch-thick tuna steaks
¼ cup spicy brown mustard
1 teaspoon mustard powder
3 tablespoons white sugar
2 tablespoons white wine vinegar
⅓ cup olive oil
3 tablespoons dried dill

Steps:

  • Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
  • Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g

TERIYAKI TUNA STEAKS



Teriyaki Tuna Steaks image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 18m

Yield 2

Number Of Ingredients 7

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
½ teaspoon grated fresh ginger
¼ teaspoon salt
1 cup frozen mixed vegetables for stir fry (any combination)

Steps:

  • 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.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.9 g, Cholesterol 54.2 mg, Fat 7.3 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 1.8 g, Sodium 1338.7 mg, Sugar 21.2 g

DILLED TUNA STEAK PACKETS



Dilled Tuna Steak Packets image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 13

1 box (5.8 oz) roasted garlic and olive oil-flavored couscous
2 teaspoons olive oil
4 tuna steaks, 3/4 inch thick (6 oz each)
2 teaspoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon pepper
1 medium zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices
1 medium yellow squash, cut in half lengthwise then crosswise into 1/4-inch slices
3 plum (Roma) tomatoes, cut lengthwise into fourths
4 teaspoons olive oil
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F. Cut 4 (18x12-inch) sheets of heavy-duty foil. Make couscous as directed on box using 2 teaspoons oil; stir. Divide evenly onto center of foil sheets (about 1/2 cup each).
  • Place 1 tuna steak on top of couscous for each packet. Sprinkle each tuna steak with 1/2 teaspoon of the dill, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • In medium bowl, toss vegetables ingredients; divide evenly around couscous.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.
  • Bake about 20 minutes or until tuna flakes easily with fork and vegetables are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Nutrition Facts : Calories 500, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 4 g, Protein 47 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 0 g

TUNA PATTIES WITH SOUR CREAM DILL SAUCE



Tuna Patties with Sour Cream Dill Sauce image

Looking for a classic seafood recipe for dinner? Then check out these creamy tuna patties that are made easily on a stovetop in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 10

2 cans (6 ounces each) water-packed tuna, drained
3 cups corn flakes, crushed to crumbs (1 1/2 cups)
1/4 cup mayonnaise or salad dressing
2 medium green onions, sliced (2 tablespoons)
1 teaspoon yellow mustard
1 egg
1 tablespoon vegetable oil
1/4 cup sour cream
1/4 cup mayonnaise or salad dressing
1 teaspoon dried dill weed

Steps:

  • Make Sour Cream Dill Sauce.
  • Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.

Nutrition Facts : Calories 395, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 590 mg

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