Related recipes: Halibut, Low-Fat, Main Dishes, National Fisheries Institute, Salmon, Seafood, Shark, Shrimp, Swordfish, Tomatoes, Tuna
Preparation facts
Yield: 4 servings
Ingredients
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
Directions
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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
