Tuna Packets


 (Image Source |Jon Sullivan)

By Jon Sullivan [Public domain], via Wikimedia Commons

Cooking fish within a foil is a great method to trap all the flavors within the package and lead to moist results. Apart from intensifying the flavors, cooking fish in this manner preserves all the nutrients within it thus leading to a healthy comfort food for dinner.

When it comes to cooking fish in foil, there are endless possibilities to add flavors. Fresh herbs, shallots and garlic often tops the chart in this case while some would prefer to go for a spicy tone with curry powder or exotic spices. Being a health nut, Drilldoggy love veggies in his fish in the foil and bok choy is his personal favorite. But feel free to add your oven beloved veggies. Spinach or cherry tomatoes sound appealing right? The slight of pungent heat from the horseradish mustard revs up things further while the parsley adds a fresh whiff of aroma to it.

This recipe calls for tuna but can be successfully cooked with any type of fish available fresh at the fish counter. So if you don’t have tuna within reach, substitute it with tilapia, cod, halibut or salmon for equally exciting results. With a chunk of crusty our bread alongside this dish, you are set to enjoy a fancy meal for dinner.


Serves: 4

  • 1 ¼ lb tuna, skinned and chopped into 4 equal portions
  • ¼ cup parsley, finely chopped
  • ¼ cup horseradish mustard
  • 2 baby bok choy, trimmed and quartered longitudinally
  • ¼ tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water


  • Warm up your oven to 475 degrees F.
  • Pour the horseradish mustard into a small bowl and whisk in 3 tbsp chopped parsley as well as a dash of pepper, along with a splash of water.
  • Toss the bok choy chunks into a large bowl and pour in 2 tbsp of the above mixture.
  • Drizzle the oil over them and toss to coat well.
  • Carve out four 20’’ wide square foil sheets and place a couple of bok choy chunks onto the middle of each foil square.
  • Place one piece on fish in top and drizzle a tbsp of the mustard sauce over it.
  • Wrap the sides of the foil around the fish and pinch the open ends to secure.
  • Lay out the tuna packets  onto a large baking sheet and bake in the hot oven for 15 minutes or until the fish appears flaky on touch.
  • Remove the foil and dish out the fish onto serving plates.
  • Sprinkle rest of the chopped parsley on top to garnish.
  • Serve hot.