Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ pounds tuna steaks, 1 inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup apricot jam
- 1 tablespoon Dijon mustard
- 1 ear of corn, cut into 8 equal pieces
- 2 tomatoes, cored and each cut into 8 equal wedges
- 2 medium zucchini, each quartered lengthwise and cut crosswise into ¼ inch-thick slices
- 2 cloves garlic, minced
- 2 serrano chiles, seeded and finely chopped
- 4 teaspoons olive oil
Directions
Preheat grill to medium-hot or preheat broiler.
Season tuna with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
In small cup, stir together jam and mustard.
Spread one side of tuna steaks with half the jam mixture.
In center of each of four 12-inch squares of foil, place corn, tomatoes and zucchini, dividing equally.
Sprinkle evenly with garlic, remaining ¼ teaspoon salt and ⅛ teaspoon pepper, chiles and oil.
Fold edges of foil over to form tightly sealed packets.
Grill or broil tuna and foil packets 4 inches from heat for 4 minutes.
Turn tuna over.
Spread with remaining jam mixture.
Cook until the tuna is opaque in center and begins to flake when touched with fork, 4 to 6 minutes.
Carefully open vegetable packets and serve with tuna.