Fresh Tuna Baked In Foil
|Onions||2 Medium, coarsely chopped|
|Garlic||3 Clove (15 gm), minced|
|Mushrooms||8 Medium, trimmed and coarsely chopped|
|Tuna steaks||24 Ounce (4 Steaks, About 6 Ounces Each, 1-Inch-Thick)|
|Finely chopped fresh italian flat leaf parsley||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
Preheat oven to 350°.
In saute pan, melt butter and cook onions and garlic over medium heat 3 minutes; add mushrooms and continue cooking 5 to 7 minutes more, stirring occasionally.
Place each tuna steak on a large square of heavy-duty aluminum foil.
Fold up edges of foil slightly to form a dish shape.
Spoon 1/4 of vegetable mixture on top of each tuna steak, sprinkle with parsley, salt, and pepper, and pour 1/4 cup of white wine over each.
Form a tent around the fish with the foil and seal tightly.
Place on baking sheet and bake 15 to 20 minutes.
Tuna should be white and opaque all the way through and flake easily with a fork.
Do not overbake.
Serve in tents that are opened by diners.