Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Parchment Packet Baked Tuna Steaks & Vegetables with Creamy Dijon-Turmeric Sauce

How to bake fish perfectly? Wrapping the fish and vegetables in parchment packets creates steam that keeps the tuna moist while it cooks. Plus, it's a fun presentation.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ¼ cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon ground turmeric
  • 2 cups thinly sliced yukon gold potatoes (about 1/8-inch)
  • ½ teaspoon salt, divided
  • ⅛ teaspoon ground pepper, plus 1/4 teaspoon, divided
  • 4 cups chopped kale
  • 1 ¼ pounds tuna (about 1 inch thick), cut into 4 pieces

Directions

  1. Preheat oven to 450 degrees F. Cut 4 large sheets of parchment paper, each about 16 by 12 inches (or use pre-cut parchment sheets).
  2. Combine mayonnaise, parsley, mustard, honey and turmeric in a small bowl.
  3. To make packets, lay the parchment sheets on a work surface with the long sides closest to you. Fold each in half (bringing the short sides together), then open. Place 1/2 cup potatoes on one side of each piece of parchment and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each with 1 cup of kale and a piece of tuna. Sprinkle the tuna with the remaining 1/4 teaspoon each salt and pepper. Brush with the mayonnaise mixture. Close the packets and seal the edges with small, tight folds. Place the packets on a large baking sheet.
  4. Bake until the fish is just cooked through, 10 to 15 minutes. (Carefully open one packet to check for doneness--be cautious of the steam.) Set each packet on its own plate. Let stand for 3 minutes. Cut an X in the top of each packet with scissors and carefully fold open to serve.