gluten-freedairy-freelunchmain coursemain dishdinner

Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Name: Grilled Tuna and Shrimp With Mint Pumpkin Sauce
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounces yellowfin tuna fish; 12 tiger shrimp; 2 teaspoons galangal powder; 1 teaspoon olive oil; 2 tablespoons soy sauce; 2 tablespoons lemon juice (more if needed); 1 teaspoon garlic; 1 teaspoon minced ginger; 1 teaspoon cornstarch; salt and pepper to taste; 1/2 cup freshly picked mint, chopped; 1/4 cup chopped baked Kabocha squash, cut into chunks; 1/2 cup organic chicken broth; 1 tablespoon tamarind paste (optional); salt and sugar to taste

By Foodista45 min2 servings

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
In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
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
Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
4
Grill and cook the shrimp till golden brown.
5
Remove and keep warm.
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
Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.