Ingredients:

  • 2 (6 oz) Ahi or Yellowfin tuna steaks
  • 1 cup baby potatoes, thinly sliced into 1/8-inch rounds
  • 2 cups baby spinach or kale
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 lemon (1/2 sliced into rounds, 1/2 juiced)
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (205°C).
  2. Lay two large squares of parchment paper on your workspace.
  3. Place 1/2 cup of thinly sliced potatoes in the center of each sheet.
  4. Drizzle potatoes with 1 tbsp of olive oil and a pinch of salt and pepper.
  5. Layer 1 cup of spinach or kale over the potatoes to create a vegetable bed.
  6. Pat the tuna steaks completely dry with paper towels.
  7. In a small bowl, whisk together melted butter, lemon juice, minced garlic, and oregano.
  8. Brush the butter mixture generously over all sides of the tuna steaks.
  9. Place one steak atop the vegetable bed in each packet and top each steak with two lemon slices.
  10. Fold the parchment paper over the tuna and vegetables, crimping the edges tightly to create a sealed envelope.
  11. Place packets on a baking sheet and bake for 12–15 minutes until packets are puffed and tuna feels springy.