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Related recipes: Halibut, Main Dishes, National Fisheries Institute, Salmon, Shark, Shrimp, Swordfish, Tomatoes, Tuna
Yield: 4 servings
2/3 lb tuna steaks*, cut into 1-inch cubes
3/4 lb large shrimp (26 to 30 count), peeled and deveined
2 cup lemon juice
3 Tbs water
1 Tbs olive oil
1 Clove garlic, pressed
4 Slices sourdough bread, toasted
4 Leaves leaf lettuce
8 Thin slices tomatoes
Place tuna and shrimp in a shallow, nonmetallic dish; set aside. Combine lemon juice and next 3 ingredients; pour over seafood and stir gently.
Cover and refrigerate 1 hour.
Drain, discarding marinade. Thread 3 shrimp and 2 tuna cubes alternately onto eight 6 inch skewers.
Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from medium hot coals. Grill, turning once, just until shrimp is opaque and tuna begins to flake when tested with a fork, allowing about 3 minutes on each side.
Arrange bread slices on individual serving plates. Spread teaspoons Lemon Caper Mayonnaise on each slice. Top each with a lettuce leaf and 2 tomato slices. Place 2 kabobs on each sandwich and carefully remove skewers. Top with remaining mayonnaise.
*Alternate species: swordfish, shark, halibut or salmon.
Recipe courtesy of the National Fisheries Institute
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
