Tuna with Oranges And Shiitakes
Yield
2 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| ¼ | cup |
orange juice, concentrated
|
|
| 1 | tablespoon |
thyme
chopped |
*
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
tuna steaks
|
|
| ¼ | pound |
mushrooms, shiitake
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 59 | ml |
orange juice, concentrated
|
|
| 15 | ml |
thyme
chopped |
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
tuna steaks
|
|
| 113.4 | g |
mushrooms, shiitake
|
|
Directions
Preheat oven to 400℉ (200℃).
Using a sharp knife, remove skin and white pith from the oranges.
Cut the segments away from their surrounding membranes.
Squeeze any remaining juice from the membranes into a small bowl.
Stir in orange-juice concentrate, thyme, soy sauce, garlic and pepper.
Place a piece of tuna on one half of each opened paper heart.
Distribute mushrooms and orange sections over the tuna.
Spoon orange juice mixture over top.
Seal the packages and place them on a baking sheet.
Bake for 10 to 12 minutes, or until the packages have puffed.
Transfer the packages to individual plates; let each diner open his or her own package.
