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    Soy and Chilli Tuna Parcels with Asian Greens

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    Soy and Chilli Tuna Parcels with Asian Greens

    Cooking tuna in a parcel helps it to stay succulent as well as allowing the greens to absorb the flavours of the sauce and cooking juices. Prepare the parcels in the morning and chill; they cook in minutes while your guests are enjoying the starter.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 30 minutes to 32 minutes 35 minutes


    • For the parcels
    • 2 x 200g packs green pak choi
    • 150g pack trimmed sugar snap peas
    • ½ x 250g bag Eastern Inspirations Beansprouts
    • 6 tuna steaks, about 175g each (about 2cm thick)
    • ½ x 150g pack organic shiitake mushrooms, sliced
    • 185g jar Dantza Chargrilled Sweet Red Peppers, drained
    • 2 limes, thinly sliced
    • For the sauce
    • 4 tbsp Kaki Tiga Sweet Dark Soy Sauce
    • 2 tbsp Wing Yip Chinese Cooking Wine
    • 1 tbsp Blue Dragon Thai Sweet Chilli Dipping Sauce
    • 2cm piece fresh root ginger, peeled and finely grated
    • Finely grated zest and juice of 1 lime


    1. Cut 6 x 45cm squares of foil and place a 25cm square of greaseproof paper in the centre of each piece of foil. For the sauce, mix all the ingredients in a bowl, cover and chill.
    2. Trim and discard the base of the pak choi, then roughly chop, cutting the thicker stalk ends into slightly smaller pieces. Slice the sugar snaps thinly lengthways and place in a large bowl with the pak choi and beansprouts. Season and mix well.
    3. Divide the mixture between the greaseproof paper parcels. Cut each tuna steak into 3 pieces and place on top of the greens. Place some mushroom slices over the tuna. Cut the sweet peppers into 3 or 4 rings, arrange on top of the mushrooms and then top each parcel with 2 slices of lime. Close up the parcels loosely and place on a large baking sheet and chill for up to 8 hours until needed.
    4. Preheat the oven to 200°C, gas mark 6. Remove the parcels from the fridge.
    5. Open the parcels and divide the sauce equally between them, then season. Fold over the foil and wrap the parcels tightly to seal, then cook for 10-12 minutes. Discard the foil and transfer the greaseproof paper with the tuna and greens to warm plates. Serve with the aromatic sticky rice.

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    Cook's tips

    Replace all of the vegetables with a pack of Eastern Inspirations Thai (330g) or Chinese (340g) Stir-fry.


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