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–+ servings

Dilled Tuna Steak Packets

Couverts4
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Ingredients

Couscous

  • 1 box 5.8 oz roasted garlic and olive oil–flavored couscous
  • 2 teaspoons olive oil

Tuna

Vegetables

  • 1 medium zucchini cut in half lengthwise, then crosswise into ¼-inch slices
  • 1 medium yellow squash cut in half lengthwise, then crosswise into ¼-inch slices
  • 3 plum Roma tomatoes, cut lengthwise into fourths
  • 4 teaspoons olive oil
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • 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 ½ cup each).
  • Place 1 tuna steak on top of couscous for each packet.
  • Sprinkle each tuna steak with ½ teaspoon of the dill, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
  • ln 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.

Notes & Wine Advice

Make it ahead :
You can prepare these packets the night before and then simply pop them into the oven after work. Increase the bake time to about 35 minutes since they will be coming right from the refrigerator.

Nutrition values

Calories: 500 kcal
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Course; Fish / Main Course / One Pot Dinner