New Zealand Seafood Recipes
Tuna and scallop kebabs with kaffir lime and smoked paprika
Ingredients
Preferred measurement of units
KEBAB SKEWERS
540g19 oz tuna steak
18 scallop
1 medium size red onion
12 button mushroom
1 red, yellow or orange pepper
2 medium size courgettes
MARINADE
1 tsp smoked paprika
3 Kaffir lime leaves finely chopped
3 garlic cloves finely chopped
1/3 cup extra virgin olive oil
salt and pepper
Method
Cut tuna in 30g cubes. Peel and portion red onion. Cut pepper in 12 pieces and lightly saute. Cut courgettes in 12 pieces and lightly saute.
Arrange the tuna pieces, scallps and vegetables attractively on skewers.
Mix all ingredients for the marinade and poor over the kebabs. Marinate for 20 minutes - no longer.
Grill over medium heat till scallops change from transparent to white. Tuna should be medium rare. Serve on rice with stir fried vegetables.
Tuna
Omega 3: High Omega-3
Color when cooked:
- Brown
Flesh:
- Oily
- High in beneficial Omega-3s
Cooking Methods:
- Bake
- BBQ
- Casserole
- Marinate
- Microwave
- Smoke
- Sushi / raw
- Fry
Scallop
Omega 3: Good Omega-3
Color when cooked:
- Cream with orange roe
Flesh:
- Medium
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Marinate
- Smoke
- Soup/chowder
- Fry