2 Serves
35 Mins
In a bowl, combine the galangal, cooking oil, soy sauce, lemon juice, garlic, and ginger to create the marinade.
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Vitamin E
10 mg / 15 mgVitamin K
52 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
197 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
320 mg / 420 mgPhosphorus
1047 mg / 1,250 mgPotassium
1395 mg / 4,700 mgSodium
2014 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
127 µg / 55 µgFiber
9 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Shell the shrimp while keeping the tails intact. Make a shallow incision along the back of each shrimp to devein, then rinse thoroughly under cold water and drain.
Rinse the tuna, pat dry, and place both the tuna and prepared shrimp into the marinade. Cover and refrigerate for one hour to allow flavors to develop.
Preheat the grill and cook the shrimp until they are opaque and golden brown. Remove from the heat and keep warm.
Heat a heavy non-stick pan over high heat. Sear the tuna for two minutes on each side for medium-rare, or longer to your preferred level of doneness.
Serve the seafood over a bed of rice and cooked mixed greens. Drizzle with the mint pumpkin sauce and garnish with toasted sesame seeds.
3
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