Tuna & Bok Choy Packets
Need a gluten free, dairy free, paleolithic, and primal main course? Tuna & Bok Choy Packets could be an amazing recipe to try. For $2.53 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 143 calories, 22g of protein, and 5g of fat. 423 people have made this recipe and would make it again. If you have baby bok choy, cod, water, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Bok Choy Tuna Wraps, Shanghai Bok Choy/ Baby Bok Choy (2 in 1 Meals), and Bok Choy.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 baby bok choy, trimmed and quartered lengthwise
1-1 1/4 pounds tuna, wild salmon, mahi-mahi or cod, skinned if desired, cut into 4 servings (see Tip)
1/4 cup horseradish mustard
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped parsley, divided
1/4 teaspoon freshly ground pepper
2 tablespoons water
Equipment:
oven
bowl
baking sheet
aluminum foil
Cooking instruction summary:
Preheat oven to 475F.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.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.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.
Step by step:
1. Preheat oven to 475F.
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.
5. Serve, sprinkled with the remaining 1 tablespoon parsley.
Nutrition Information:
covered percent of daily need
