Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Grilled Tuna and Shrimp With Mint Pumpkin Sauce

45 minutes

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Details
  • Servings:   2
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 8 ounces yellowfin tuna fish
  • 12 tiger shrimp
  • 2 teaspoons galangal powder
  • 1 teaspoon olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice (more if needed)
  • 1 teaspoon garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon cornstarch
  • salt and pepper to taste
  • 1/2 cup freshly picked mint, chopped
  • 1/4 cup chopped baked Kabocha squash, cut into chunks
  • 1/2 cup organic chicken broth
  • 1 clove garlic
  • 1 tablespoon tamarind paste (optional)
  • 2 tablespoons lemon juice (if not using tamarind)
  • salt and sugar to taste
Instructions

In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.

Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.

Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.

Grill and cook the shrimp till golden brown.

Remove and keep warm.

In a heavy non-stick pan on high heat. When hot, sear sear tuna fish 2 minutes on each side for medium raw. Cook abit longer if you want it well-done.

Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.

Mint Pumpkin Sauce

In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.

Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste.

Add more chicken broth if mixture is too thick.

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