These tuna steak parcels make for a satisfying and healthy treat that is full of flavour. Tuna is a very lean fish and can dry out quite quickly on the grill or in a pan, we get round that with this recipe by cooking each steak individually wrapped in a paper and foil parcel.
Allow about 20 minutes for the prep time and a further 10 minutes for the cooking time. The quantities below will serve 6 people however it is easy to adapt for more or less people (or to include other vegetable selections).
Ingredients For Tuna Steak Parcels
6 x 140g (5oz) tuna steaks from Walter Purkis & Sons
4 x 15ml spoon (4 tablespoons) Soy Sauce
2 x 15ml spoon (2 tablespoons) cooking wine or white wine
1 x 15ml spoon (1 tablespoon) sweet chilli sauce
finely grated zest and juice of 1 lime
2cm piece fresh root ginger, peeled and finely grated
1 x 15ml spoon (1 tablespoon) brown sugar
400g (14oz) pak choi
145g (5oz) sugar snap peas, sliced lengthways
1 red pepper, thinly sliced
85g (3oz) shiitake mushrooms, sliced
2 limes, thinly sliced
Cooking Method For Tuna Steak Parcels
Preheat the oven to 200°C, 400F, Gas mark 6. Cut 6 x 45cm squares of foil and place a slightly smaller square of greaseproof paper into the centre of each piece of foil.
Mix together the soy sauce, wine, chilli sauce, lime zest and juice, ginger and sugar.
Roughly chop the pak choi, cutting the thicker stalk ends into smaller pieces. Mix the pak choi with the remainder of the vegetables and divide the mixture between the greaseproof paper parcels.
Top each parcel with the tuna and a slice of lime. Spoon over the sauce. Close the grease-proof and foil into a parcel Place the parcels on a baking sheets and cook for 10-12 minutes.
To serve unwrap discard the foil and transfer the grease-proof paper with the tuna and vegetables to a serving plate. Eat right away.