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Skewered Seafood Sandwiches

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Skewered Seafood Sandwiches: Main Image

Quick Facts

Servings: 4


  • 2/3 lb tuna steaks*, cut into 1-inch cubes
  • 3/4 lb large shrimp (26 to 30 count), peeled and deveined
  • 2 cup lemon juice
  • 3 Tbs water
  • 1 Tbs olive oil
  • 1 Clove garlic, pressed
  • 4 Slices sourdough bread, toasted
  • 4 Leaves leaf lettuce
  • 8 Thin slices tomatoes


  • Place tuna and shrimp in a shallow, nonmetallic dish; set aside. Combine lemon juice and next 3 ingredients; pour over seafood and stir gently.
  • Cover and refrigerate 1 hour.
  • Drain, discarding marinade. Thread 3 shrimp and 2 tuna cubes alternately onto eight 6 inch skewers.
  • Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from medium hot coals. Grill, turning once, just until shrimp is opaque and tuna begins to flake when tested with a fork, allowing about 3 minutes on each side.
  • Arrange bread slices on individual serving plates. Spread teaspoons Lemon Caper Mayonnaise on each slice. Top each with a lettuce leaf and 2 tomato slices. Place 2 kabobs on each sandwich and carefully remove skewers. Top with remaining mayonnaise.
Recipe courtesy of the National Fisheries Institute

Substitution Tip: You can use swordfish, shark, halibut or salmon.

Nutrition Facts

Calories 394
  Calories from Fat 66 (17%)
(11%)Total Fat 7g
(6%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
(60%)Cholesterol 181mg
(16%)Sodium 390mg
(33%)Potassium 1170mg
Total Carbohydrate 35g
(13%)Dietary Fiber 3g
Sugars 6g
Sugar Alcohols 0g
(97%)Protein 49g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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