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Gingered Tuna and Pouch Grilled Vegetable Toss

Editor's Note: If you're looking for a no-fuss fish recipe that you can make on the grill, then this is it! With the Gingered Tuna and Pouch Grilled Vegetable Toss, you'll cook the fish and vegetables in a pouch, then simply remove the grilled items from the pouch when it's ready to serve. This recipe will require minimal clean-up on your part, so consider using this recipe the next time you're grilling food for a crowd. You'll also love making the homemade sauce and using a medley of vegetables for this super easy fish recipe for the grill. 

Tuna is a rich-tasting but very lean fish and it dries out easily if overcooked. Be sure to take it off the grill while it is still pink in the center.

Serves4 servings

Cooking MethodGrilling

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseMain Course

EquipmentGrill

MealDinner, Lunch

Ingredients

  • 4 5- to 6-ounce fresh or frozen tuna steaks, cut 1-inch thick
  • 2 tablespoons vegetable oil
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon finely shredded lime peel
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon dry mustard
  • 1 bulb fresh fennel, trimmed, halved, cored, and very thinly sliced
  • 1 head baby bok choy, thinly sliced
  • 1 cup trimmed fresh asparagus, cut into 1-inch pieces
  • 1 medium carrot, coarsely shredded
  • 1 teaspoon vegetable oil
  • 1/4 cup toasted sliced almonds

Instructions

  1. Thaw tuna, if frozen; set aside. In a small bowl combine 2 tablespoons vegetable oil, ginger, lime peel, garlic, salt, sugar, and pepper. Set 1 tablespoon of this mixture aside.

  2. In a small bowl combine remaining 1 tablespoon ginger mixture, the vinegar, sesame oil, and dry mustard; set side. Tear off an 18×36-inch piece of heavyduty foil. Fold in half to make an 18-inch square.

  3. Place the fennel, bok hoy, asparagus, and carrot in the center of the foil. Drizzle ginger dressing over the vegetables. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build. Brush tuna with vegetable oil.

  4. For a gas or a charcoal grill, place tuna steaks and foil packet on a generously greased rack of a grill directly over medium heat. Cover and grill tuna for 7 to 8 minutes or until fish flakes when tested with a fork and center of fish is still slightly pink, turning tuna and spreading with remaining ginger mixture halfway through grilling. Grill vegetable packet about 10 minutes or until vegetables are tender, turning once.

  5. Serve tuna with vegetables and sprinkle with sliced almonds.

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