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Skewered Seafood Sandwiches

Recipe Image

Recipe courtesy of the National Fisheries Institute

Preparation facts

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.

Nutrition facts

Serving Size 1 serving
Calories 394
Calories from Fat 66 (17%)
% Daily Value*
11%Total Fat 7g
6%Saturated Fat 1.3g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 3.4g
60%Cholesterol 181mg
16%Sodium 390mg
33%Potassium 1170mg
12%Total Carbohydrate 35g
13%Dietary Fiber 3.2g
Sugars 6g
Sugar Alcohols 0g
97%Protein 49g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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