Fresh Tuna with Teriyaki-Orange Mushrooms

INGREDIENTS

• 8 ounces Modern fresh shiitake mushrooms, cleaned, trimmed, stems removed and caps sliced (about 3 cups)
  
• 8 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced (about 2-1/2 cups)
  
• 1/3 cup teriyaki sauce
  
• 2 tablespoons orange marmalade
  
• 2 tablespoons finely chopped onion
  
• 1/4 teaspoon ground black pepper
  
• 2-1/2 pounds tuna fillet
  
• 1/2 teaspoon salt

INSTRUCTIONS

If you like your tuna less than fully cooked, check it for doneness after 15 minutes.

Preheat oven to 450°F. In large bowl, combine shiitake and white mushrooms, teriyaki sauce, marmalade, onion and pepper. Place tuna in center of 26 inch-long piece of heavy-duty aluminum foil. Sprinkle with salt; top with teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation. Place package on shallow pan, cook until fish flakes near edge, about 25 minutes. Remove to serving platter; garnish with orange slices and parsley, if desired.

Yield: 6 servings