Marinated Tuna and Shrimp Brochette
- 4 wooden skewers
- 8 ounces yellowfin or ahi tuna
- 8 tiger shrimp, jumbo or larger
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mustard seed
- 1 clove garlic, crushed
- 1/2 cup red vinegar
- 1/2 lemon, juiced
- 1/2 orange, juiced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
Preheat a grill or a grill pan.
Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2002, Brian Duffy, All Rights Reserved
Recipe courtesy of Robert Irvine