Grilled Tuna and Shrimp With Mint Pumpkin Sauce

You can never have too many main course recipes, so give Grilled Tunan and Shrimp With Mint Pumpkin Sauce a try. Watching your figure? This gluten free and dairy free recipe has 443 calories, 77g of protein, and 6g of fat per serving. For $11.44 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have baked kabocha squash, lemon juice, chicken broth, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 1 person has tried and liked this recipe. From preparation to the plate, this recipe take

Instructions

1. 1

   In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.

2. 2

   Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.

3. 3

   Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.

4. 4

   Grill and cook the shrimp till golden brown.

5. 5

   Remove and keep warm.

6. 6

   In a heavy non-stick pan on high heat. When hot, sear sear tuna fish 2 minutes on each side for medium raw. Cook abit longer if you want it well-done.

7. 7

   Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.

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