Best Dilled Tuna Steak Packets Recipes

GRILLED TUNA STEAKS WITH DILL SAUCE

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.

TUNA PATTIES WITH DILL SAUCE

Steps:

• Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.

ORANGE AND DILL PAN-SEARED TUNA

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of fish with seasoned salt. Add fish to skillet; reduce heat to medium-low. Cover and cook 6 to 8 minutes, turning once, until tuna is slightly pink in center. Remove fish from skillet and keep warm.
• Add onion to skillet. Cook over medium-high heat 2 minutes, stirring occasionally. Stir in orange juice; cook 2 minutes. Stir in dill weed, butter and orange peel. Cook 1 to 2 minutes or until slightly thickened. Serve sauce over fish.

DILLED TUNA STEAK PACKETS

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.