Tuna and Bok Choy Packets

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Steaming fish and vegetables together in a tin-foil packet is a great way to keep the tuna moist and have little to clean up. If baby bok choy is not available, use 8 cups chopped mature bok choy for this quick fish recipe.

Tuna and Bok Choy Packets
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 30 minutes (15 minutes prep)

  • 1/4 cup horseradish mustard

  • 1/4 cup finely chopped parsley , divided

  • 2 tablespoons water

  • 1/4 teaspoon freshly ground pepper

  • 2 baby bok choy , trimmed and quartered lengthwise

  • 1 tablespoon extra-virgin olive oil

  • 1-1 1/4 pounds tuna , wild salmon, mahi-mahi or cod, skinned if desired, cut into 4 portions (see Tip)

  1. Preheat oven to 475°F.

  2. Combine mustard, 3 tablespoons parsley, water and pepper in a small bowl. Toss bok choy, oil and 2 tablespoons of the mustard sauce in a large bowl.

  3. Cut four 20-inch sheets of foil. Arrange 2 bok choy quarters in the center of each piece, top with a portion of fish and 1 tablespoon of the remaining sauce. Bring the short ends of foil together, fold over and pinch to seal. Pinch the side seams together to seal the packets and place on a large baking sheet.

  4. Bake the packets until the fish is opaque in the center, about 15 minutes (depending on thickness). When opening a packet to check for doneness, be careful of the steam. Serve, sprinkled with the remaining 1 tablespoon parsley.

For information about choosing sustainable seafood, visit seafoodwatch.org.

Nutritional Facts

Serving Size
3-4 oz. fish and 2 pieces of bok choy
5 g
7 g
Saturated Fat
1 g
30 g
46 mg
Dietary Fiber
2 g
1008 mg
258 mg
4 servings
3-4 oz. fish and 2 pieces of bok choy each
1/2 vegetable
4 lean meat
1 fat
Vitamin A
114% daily value
Vitamin C
63% dv
29% dv
18% dv
15% dv

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