Serves: 6

Tuna Parcels with Vegetables

Tuna Parcels with Vegetables

Ingredients:

  • 6 x 140g (5oz) tuna steaks
  • 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 choi1
  • 45g (5oz) sugar snap peas, sliced lengthways
  • 1 red pepper, thinly sliced
  • 85g (3oz) shiitake mushrooms, sliced
  • 2 limes, thinly sliced

Method:

  1. Preheat the oven to 200°C, 400F, Gas mark 6
  2. Cut 6 x 45cm squares of foil and place a slightly smaller square of greaseproof paper in the centre of each piece of foil.
  3. Mix together the soy sauce, wine, chilli sauce, lime zest and juice, ginger and sugar.
  4. Roughly chop the pak choi, cutting the thicker stalk ends into smaller pieces.
  5. Mix the pak choi with the remainder of the vegetables and divide the mixture between the greaseproof paper parcels.
  6. Top each parcel with the tuna and a slice of lime. Spoon over the sauce. Close the greaseproof and foil into a parcel.
  7. Place the parcels on a baking sheets and cook for 10-12 minutes. Discard the foil and transfer the greaseproof paper with the tuna and vegetables to a serving plate.

Seafood Week 2015 runs 9-16 October.

For recipe inspiration and interesting information about seafood for all the family, please visit http://www.fishisthedish.co.uk or visit www.seafoodweek.co.uk

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