Grilled Tuna With Vegetables In Herb Butter
|Canned tuna||12 1⁄2 Ounce, drained and broken into chunks (1 Can Starkista)|
|Thinly sliced red bell pepper/Thinly sliced green bell pepper||1 Cup (16 tbs)|
|Thinly sliced yellow squash/Thinly sliced zucchini||1 Cup (16 tbs)|
|Pea pods||1 Cup (16 tbs), cut crosswise into halves|
|Julienned carrot||1 Cup (16 tbs)|
|Green onions||4 , cut into 2 inch slices|
|Black pepper salt||To Taste|
|Butter/Margarine||3 Tablespoon, melted|
|Lemon juice/Lime juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Tarragon leaves||2 Teaspoon, crushed|
|Dried dill||1 Teaspoon|
On each piece of foil, mound tuna, bell pepper, squash, pea pods, carrots and onions.
Sprinkle with salt and black pepper.
For Herb Butter, in small bowl stir together butter, lemon juice, garlic, tarragon and dill weed.
Drizzle over tuna and vegetables.
Fold edges of each foil square together to make packets.
To grill: Place foil packets about 4 inches above hot coals.
Grill for 10 to 12 minutes or until heated through, turning packets over halfway through grill time.
To bake: Place foil packets on baking sheet.
Bake in preheated 450°F oven for 15 to 20 minutes, or until heated through.