Ingredients
1 1/4 pounds tuna steaks (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup apricot jam
1 tablespoon Dijon mustard
1 ear of corn, husked and cut into 8 equal pieces
2 tomatoes, cored and each cut into 8 equal wedges
2 medium zucchini, each quartered lengthwise and cut crosswise into 1/4-inch-thick slices
2 cloves garlic, minced
2 serrano chilies, seeded and finely chopped
4 teaspoons olive oil
Directions
Preheat grill to medium-hot or preheat broiler.
Season tuna steaks with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In small cup, stir together jam and mustard. Spread one side of tuna steaks with half the jam mixture.
In center of each of four 12-inch squares of foil, place corn, tomato and zucchini, dividing equally. Sprinkle evenly with garlic, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, chilies and oil. Fold edges of foil over to form tightly sealed packets.
Grill or broil tuna and foil packets 4 inches from heat for 4 minutes. Turn tuna over. Spread with remaining jam mixture. Cook until the tuna is opaque in center and begins to flake when touched with fork, 4 to 6 minutes. Carefully open vegetable packets and serve with tuna.
Makes 4 servings.
Nutrition information per serving: 302 cal., 35 g pro., 27 g carbo., 7 g total fat (1 g saturated), 62 mg chol., 3 g fiber, 458 mg sodium.