Tuna steaks grilled or baked, seem to be very popular now days. I my days tune only came in a can. In July of 1993, I took a first place with "Dutch Oven Steamed Rainbow Trout in Parchment" . I posted the recipe for the trout on September 17, 2010. I did this at a cook-off at the Butte Creek Mill, 2 or 3 years ago, and won again. It's defiantly a winner. I came across this, the other day, and thought it would be a good recipe for the blog. I hope it works for you. I think it's a winner to.
4 tuna steaks, about 8oz. each
1 red onion, thinly sliced
1 beefsteak tomato, sliced in 4
1 green bell pepper. seeded and cut in thin slices. Or use a Pablono for a little zing
8 large shrimp, uncooked and peeled
2 teaspoons fresh oregano, fine chopped
a few chili flacks
4 tablespoons dry white wine
Lightly oil 4 oval pieces of parchment paper about 10"x 10". Fold each in half, and cries. Open and place on counter. Place a tuna steak on one half of each paper and top with 2 slices of onion. Place a slice of tomato on each and top with green pepper rings. Place 2 shrimp around onion tomato stack and sprinkle with oregano, salt, chili, and pepper. Spoon the wine over each tuna veggie stack. Bring the other half of paper over the tuna. Over lap edges, fold and pinch, fold and pinch all around the edge, like a pelt, to seal securely. Place the parcels in a preheated 14" dutch oven. Bake at 400°f. With 14 charcoals on the bottom, and 20 to 22 on top, for 12 to 15 minutes. Remove parcels to a plat. Cut a cross in the top of parchment, and fold back to serve.
The Outlaw Gourmet
Don"t rob yourself of good cookin'