Skewered Seafood Sandwiches
Related recipes: Halibut,
Low-Fat, Main Dishes, National Fisheries Institute, Salmon,
Seafood, Shark, Shrimp,
Swordfish, Tomatoes, Tuna
Recipe courtesy of the National Fisheries Institute
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.
Serving Size 1 serving
Calories from Fat 66 (17%)
% Daily Value*
11%Total Fat 7g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 3.4g
Sugar Alcohols 0g