Seafood Salad Recipe


  • 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 tsp MAGGI Savor Barbecue

Cooking Instructions:

  1. Seafood Salad Cooking Instructions:
  2. Marinate shrimps and fish in 1/4 cup of vinaigrette for 1 hour. Set aside remaining vinaigrette for dressing.
  3. Brush grill rack with vegetable oil. Heat coals or gas grill.
  4. 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.
  5. To serve, cut fish into bite-size pieces. Arrange romaine lettuce on serving platter.
  6. Arrange fish, shrimp and remaining ingredients on top. Serve with reserved vinaigrette.
  7. (Marinate: 1 hour)

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