Tuna Baked in Parchment

tuna baked in parchment

Tuna Baked in Parchment

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This recipe uses a French technique that is healthy and seals in all the flavour too.
Servings: 4
Calories: 305


  • 4 tuna steaks about 8 oz each in weight
  • 1 red onion thinly sliced
  • 1 beefsteak tomato cut in 4 slices
  • 1 green pepper seeded and cut in thin rings
  • 8 large uncooked peeled prawns
  • 2 tsps finely chopped fresh oregano
  • 1 small green or red chilli seeded and finely chopped
  • 4 tbsps dry white wine or lemon juice
  • Salt
  • Oil


  • Lightly oil 4 oval pieces of baking parchment about 8x10".
  • Place a tuna steak on half of each piece of parchment and top with 2 slices of onion.
  • Place a slice of tomato on each fish and top with green pepper rings.
  • Place 2 prawns on top and sprinkle over the oregano, salt and chilli pepper.
  • Spoon the wine or lemon juice over each fish and fold the parchment over the fish.
  • Overlap the edges and pinch and fold to seal securely. Place the parcels on a baking sheet.
  • Bake for about 10 - 12 minutes in a pre-heated 200°C/400°F/Gas Mark 6 oven.
  • Unwrap each parcel at the table to serve.
Calories: 305 kcal
Carbohydrates: 11 g
Protein: 43 g
Fat: 9g
Saturated Fat: 2 g
Cholesterol: 65 mg
Sodium: 77 mg
Potassium: 909 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 4654 IU
Vitamin C: 55 mg
Calcium: 51 mg
Iron: 3 mg
Ingredients Fish & Seafood, Tuna
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