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Thaw tuna, if frozen; set aside. In a small bowl combine 2 tablespoons oil, ginger, lime peel, garlic, salt, sugar and pepper. Set 1 tablespoon of this mixture aside.
In a small bowl combine remaining 1 tablespoon ginger mixture, rice vinegar, sesame oil and dry mustard; set aside. Tear off an 18x36 piece of heavy-duty foil. Fold in half to make an 18-inch square. Place the fennel, bok choy, asparagus and carrot in the center of the foil. Drizzle ginger dressing over the vegetables. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build. Brush tuna with the remaining 1 teaspoon oil.
For a gas or a charcoal grill, place tuna steaks and foil packet on a generously greased rack of a grill directly over medium heat. Cover and grill tuna for 7 to 8 minutes or until fish flakes when tested with a fork and center of fish is still slightly pink, turning tuna and spreading with remaining ginger mixture halfway through grilling. Grill vegetable packet about 10 minutes or until vegetables are tender, turning once.
Serve tuna with vegetables and sprinkle with sliced almonds.