Source: dLife

Grilled tuna with various vegetables and herb butter.

Servings

Fish and Vegetables
7 oz canned white tuna, packed in water, drained
1 small zucchini , slivered (or yellow squash)
1 cup snow peas , cut crosswise into halves
1 cup sliced carrots , and slivered
4 fresh green onions , cut into 2-inch slices
1 pinch salt and pepper , to taste (optional)

Herb Butter
1.5 oz reduced fat margarine (80%) , melted
1 tbsp fresh lime juice , or lemon juice
2 tsp ground tarragon
1 tsp dried dill weed
1 medium garlic cloves , minced

1 On each piece of foil, mound tuna, bell pepper, squash, pea pods, carrots, and onions. Sprinkle with salt and black pepper, (if desired).
2 For herb butter, stir together in a small bowl the butter, lemon juice, tarragon, dill, and garlic. Drizzle over tuna and vegetables. Fold edges of each foil square together to make packets.
3 Place foil packets about 4 inches above hot coals. Grill for 10 to 12 minutes or until heated through, turning packets over halfway through grill time.
4 (To bake : Place foil packets on baking sheet. Bake in preheated 450 degrees F oven for 15 to 20 minutes or until heated through.)
5 Cut an "X" on top of each packet; peel back foil and serve

Special Equipment: several pieces of heavy duty aluminum foil