in

Shrimp Skewers with Pineapple and Bell Pepper with Salmon and Tuna Tartare

5 from 4 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 176 kcal

Ingredients
 

For the marinade:

  • 250 g Frozen tuna
  • 800 g Frozen king prawns
  • 1 Pc. Pineapple
  • 2 Pc. Red pepper
  • Olive oil
  • Lemon
  • Parsley
  • Thyme
  • Black pepper
  • Spring onions
  • Chives
  • Garlic
  • Sea salt
  • Soy sauce
  • 4 tbsp Lemon juice
  • 2 Pc. Garlic cloves pressed
  • 1 tbsp Chopped parsley
  • Black pepper from the mill
  • 4 tbsp Olive oil

Instructions
 

For the marinated prawns:

  • Mix the ingredients into a marinade, place the defrosted king prawns in a bowl, pour the marinade over the top, stir and leave to marinate, covered, for about 1 hour.
  • Peel the pineapple, remove the stalk and cut 2 quarters into pieces. Halve the peppers lengthways, remove the stem, seeds and partitions, wash and cut into bite-sized pieces.
  • Put the paprika, prawns and pineapple alternately on a wooden skewer and grill on a grill for 3-5 minutes. Then salt the skewers and grind them with pepper.

For the salmon and tuna tartare:

  • Cut the salmon and tuna into fine strips and then dice. Put both separately in a bowl. Put one tablespoon each of finely chopped thyme, chives and parsley in a bowl, cut a spring onion and add three finely chopped cloves of garlic. Add 4 tablespoons each of soy sauce and olive oil and season with sea salt and black pepper. Then mix the ingredients well.
  • Fold half of the mixture into the salmon and half of the tuna. Let the whole thing stand for an hour.
  • To serve, cut a baguette into slices and toast. Brush two baguette slices alternately with tuna and salmon tartare and serve as a base with the grilled shrimp skewers on a lettuce leaf. Season to taste with sea salt and pepper from the mill.

Nutrition

Serving: 100gCalories: 176kcalCarbohydrates: 0.9gProtein: 16.7gFat: 11.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Mini Flame Cake

Lamb Fillet Puttanesca