John Myers
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Shrimp Skewers with Pineapple and Bell Pepper with Salmon and Tuna Tartare
The perfect shrimp skewers with pineapple and bell pepper with salmon and tuna tartare recipe with a picture and simple step-by-step instructions.
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
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.
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