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1
Thaw tuna, if frozen; set aside.
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2
In a small bowl combine 2 tablespoons vegetable oil, ginger, lime peel, garlic, salt, sugar, and pepper.
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3
Set 1 tablespoon of this mixture aside.
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4
In a small bowl combine remaining 1 tablespoon ginger mixture, the vinegar, sesame oil, and dry mustard; set side.
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5
Tear off an 18x36-inch piece of heavyduty foil.
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6
Fold in half to make an 18-inch square.
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7
Place the fennel, bok hoy, asparagus, and carrot in the center of the foil.
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8
Drizzle ginger dressing over the vegetables.
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9
Bring up two opposite edges of foil and seal with a double fold.
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10
Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.
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11
Brush tuna with vegetable oil.
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12
For a gas or a charcoal grill, place tuna steaks and foil packet on a generously greased rack of a grill directly over medium heat.
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13
Cover and grill tuna for 7 to 8 minutes or until fish flakes when tested with a fork and center of fish is still slightly pink, turning tuna and spreading with remaining ginger mixture halfway through grilling.
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14
Grill vegetable packet about 10 minutes or until vegetables are tender, turning once.
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15
Serve tuna with vegetables and sprinkle with sliced almonds.
