- 1/4 kg large shrimps peeled and deveined
- 1/4 kg tuna steaks cut into 3/4 to 1-inch thick
- 200 g romaine lettuce torn into bite-size pieces
- 1/4 cup red onion thinly sliced
- 3/4 cup cherry tomatoes
- 1/2 cup pitted kalamata or ripe olives
- Vinaigrette: Combine –
- 1/2 cup olive oil or vegetable oil
- 1/4 cup balsamic vinegar
- 1 tbsp shallot finely chopped
- 1 tsp dried thyme leaves
- 1 tbsp prepared mustard
- 1 8g MAGGI MAGIC SARAP
- 1 tsp MAGGI Savor Barbecue
- Seafood Salad Cooking Instructions:
- Marinate shrimps and fish in 1/4 cup of vinaigrette for 1 hour. Set aside remaining vinaigrette for dressing.
- Brush grill rack with vegetable oil. Heat coals or gas grill.
- Remove fish and shrimp from marinade; reserve marinade. Grill fish for 5 minutes, brush with marinade. Grill shrimps 10 to 15 minutes, turning and brushing fish and shrimps with marinade 2 or 3 times, until shrimps are pink and firm.
- To serve, cut fish into bite-size pieces. Arrange romaine lettuce on serving platter.
- Arrange fish, shrimp and remaining ingredients on top. Serve with reserved vinaigrette.
- (Marinate: 1 hour)
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