Grilled Tuna With Vegetables In Herb Butter
|Canned tuna||12 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Slivered bell pepper||1 Cup (16 tbs) (Red / Green)|
|Slivered yellow squash/Zucchini||1 Cup (16 tbs)|
|Pea pods||1 Cup (16 tbs), cut crosswise into halves|
|Julienned carrots||1 Cup (16 tbs)|
|Green onions||4 , cut into 2 inch slices|
|Butter/Margarine||3 Tablespoon, melted|
|Lemon juice/Lime juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried tarragon||2 Teaspoon, crushed|
|Dill weed||1 Teaspoon|
On each piece of foil mound tuna, bell peppers, squash, pea pods, carrots and onions.
For herb butter: In a small bowl stir together butter, lemon juice, garlic, tarragon and dill weed.
Drizzle over tuna and vegetables.
Sprinkle with salt and pepper.
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 packet over halfway through grill time.
To bake: Place foil packets on a baking sheet.
Bake in preheated 450Â°F oven for 15 to 20 minutes, or until heated through.