{"id":1988,"date":"2015-11-30T00:00:00","date_gmt":"2015-11-30T00:00:00","guid":{"rendered":"http:\/\/www.omahasteaks.com\/?p=1988"},"modified":"2024-07-18T20:58:12","modified_gmt":"2024-07-18T20:58:12","slug":"how-to-tuna-en-papillote","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/recipes\/how-to-tuna-en-papillote\/","title":{"rendered":"How To: Tuna En Papillote"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.21.2″ hover_enabled=”0″ z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

This tuna recipe shows you how to make elegant, effortless Tuna En Papillote with Italian Salsa Verde, in under 20 minutes!<\/p>\n

The French term means \u201cin parchment\u201d and is a method of baking or grilling vegetables and proteins in a folded parchment or foil pouch. As the food gently steams, aromatic herbs and spices infuse it with deep, intense flavors. Cooking en papillote sounds fancy, but it\u2019s incredibly easy and infinitely customizable. The technique is perfect for any night of the week – a multi-course dinner party, a date-night dinner for two or a simple family supper. You can even assemble your packets ahead of time and bake just before serving.<\/em><\/p>\n

To demonstrate how to cook Tuna En Papillote with Salsa Verde, I turned to Yellowfin Tuna Steaks<\/a>. These succulent steaks are wild-caught straight from the Pacific Ocean. They have a firm, flaky texture and a rich, meaty flavor.<\/p>\n

Tuna Papillote for Four<\/h3>\n\n\t\t