Tuna Steak Packets & Pasta


  • 1/2 cup cranberry juice
  • 32 oz chilled water
  • 1 lime
  • 12 oz tuna steaks
  • 2 carrots
  • 2 celery ribs
  • 8 oz penne pasta (made with vegetables)
  • 8 oz light alfredo sauce


  1. In a pitcher, pour ½ cup of cranberry juice and 32 oz. of chilled water and then add 1 sliced lime. Put in refrigerator to stay cool.
  2. Defrost 12 oz. of tuna steak(s) by submerging in cold water. (Do not use warm water because it will break up the fat in the fish). Pat dry.
  3. Cut the tuna steak into 4 equal portions and marinate in 2 cups of cranberry juice for 5-10 minutes.
  4. While the tuna is marinating, thinly slice 2 carrots and 2 celery ribs and start to bring a pot of water to boil.
  5. Place one of piece of tuna on a piece of foil and spread carrots and celery evenly over fish. Repeat to make 4 packets. Wrap the packets and bake 10 minutes per inch of thickness. Discard marinade.
  6. While the tuna is baking, cook 8 oz. of penne pasta, made with vegetables, according to package directions.
  7. Remove the tuna packets from the oven and quickly drain the pasta.
  8. Mix ½ of a 15-16 oz. jar of light or regular Alfredo sauce with the pasta.
  9. Serve each plate with 1 tuna packet and ¼ of the pasta. Serve ¼ of the cranberry water in a chilled glass with each plate. If desired, serve a big wedge of your favorite melon as dessert.


  • Freeze any extra juice in ice cube trays and add the cubes to your glasses of chilled water.
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