Zucchini

Zucchini

Ingredients:
4 tuna steaks (1 in or 2.5 cm thick) (1½ lb or 750 g total)
½ tsp salt
¼ tsp ground black pepper
¼ cup apricot jam
1 Tbsp dijon mustard
1 ear corn, husked and cut into 8 equal pieces
2 tomatoes, cored and each cut into 8 equal wedges
2 medium zucchini, each quartered lengthwise and cut crosswise into ¼-in-thick (0.5 cm) slices
2 cloves garlic, minced
2 serrano chile peppers, seeded and finely chopped
4 tsp olive oil

Directions:
1. Preheat grill to medium-hot or preheat broiler.
2. Season tuna steaks with ¼ tsp salt and ⅛ tsp black pepper. In small cup, stir together jam and
mustard. Spread one side of tuna steaks with half of jam mixture.
3. In center of each of four 12-in (30 cm) squares of foil, place corn, tomatoes, and zucchini, dividing
equally. Sprinkle evenly with garlic, chile peppers, oil, and remaining ¼ tsp salt and ⅛ tsp black
pepper. Fold edges of foil over to form tightly sealed packets.
4. Grill or broil tuna and foil packets 4 in (10 cm) from heat for 4 minutes. Turn tuna over. Spread
with remaining jam mixture. Cook for 4 to 6 minutes, or until tuna is opaque in center and begins to
flake when touched with fork. Carefully open vegetable packets and serve with tuna.