Jamie says: Parchment fish. It’s trendy- and for good reason. I tried it once and let’s just say, it wasn’t worth writing about. When I went home for Thanksgiving, my Mom cooked an outstanding parchment fish meal. I’m talking amazing and inspiring. My next mission should be to recreate her recipe. So despite the first hiccup I had a few months ago in parchment paper cooking, I’m back at it. Here’s my first blog-worthy one: Parchment Sesame Tuna.
I love the taste of sesame oil. In addition to fish, it tastes great on brown rice.
Parchment Sesame Tuna
- 4 oz tuna steak (wild)
- 2 tsp toasted sesame oil
- 1/2 cup shredded carrots (organic)
- dash salt
- Preheat oven to 425°F. Fold a large sheet of parchment paper in half and cut to form a heart. (Think back to making Valentines in elementary school.) Open paper.
- Place tuna in the center of half of a heart. Drizzle with sesame oil. Top with carrots.
- Fold the other half of the heart over so the edges line up (just like when you first cut the heart). Fold two inch pieces upwards and repeat (half way around) to form a pouch which seals in the fish. Bake for 15 minutes or until cooked throughout. Open carefully. Enjoy!
- Nutrition note: Sesame oil contains mostly polyunsaturated and monounsaturated fats, which are the heart healthy fats we should have more often than the saturated or trans fats.