Lemon Chili Shrimp & Seared Tuna
Inspired by Grilling, Where There’s Smoke There’s Flavor
Prep time: 5 minutes
Marinating time: 30 minutes
Pan Grilling time: 5 minutes (more if you like your tuna cooked all the way through)
1- 1½ lb/455-680g tuna steaks
1 lb/455g large raw shrimp, peeled
2 large cloves of garlic, minced
3 tbsp lemon juice
1 heaping tbsp hot Asian Chili sauce
1 tbsp fresh gingerroot, grated
2 tbsp fresh cilantro/coriander, chopped
1 tbsp soy sauce
1 tbsp honey
1. Combine all the marinade ingredients in a large ziplock baggie and add the tuna & shrimp. Let it marinate on the counter for 30 minutes.
2. Heat a grill pan (failing that, use a sauté pan or skillet that can handle high heat) and use a smidgen of oil. When the pan is hot, add the tuna and sear for 1-2 minutes per side. If you like your tuna cooked through, obviously continue to cook it for a few minutes longer.
3. Remove the tuna and keep it covered while you quickly sauté the shrimp (2-3 minutes). Add the rest of the marinade to the pan and cook along with the shrimp. The shrimp are ready when they turn pink. Don't overcook them or they will be rubbery.
I like to serve the tuna & shrimp over mashed sweet potatoes seasoned with thyme. The sweetness of the potato tempers the heat of the fish. The mash factor sops up the delicious sauce.
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