Italian

Seafood grigliata mista (mixed grill) with lemon, olive and parsley dressing

Name: Seafood grigliata mista (mixed grill) with lemon, olive and parsley dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: /italian
Ingredients: 8 large tiger prawns, deveined, butterflied; 2 x 200g tuna steaks; 2 calamari tubes, cleaned, scored, cut into bite-sized pieces; 2 tbs extra virgin olive oil; Red vein sorrel and dill sprigs to serve; ½ cup (75g) pitted kalamata olives, chopped; ¼ cup (30g) chopped walnuts; ¼ cup (60ml) extra virgin olive oil; ½ bunch flat-leaf parsley, leaves picked and chopped; 1 garlic clove, crushed; Finely grated zest and juice of 1 lemon, plus extra slices to serve

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Seafood grigliata mista (mixed grill) with lemon, olive and parsley dressing

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by Silvia Colloca

Cook and author

Nov 01, 2017

Champion seafood with this mixed grill that's perfect for summer entertaining.

8 large tiger prawns, deveined, butterflied
2 x 200g tuna steaks
2 calamari tubes, cleaned, scored, cut into bite-sized pieces
2 tbs extra virgin olive oil
Red vein sorrel and dill sprigs to serve

Lemon, olive and parsley dressing

½ cup (75g) pitted kalamata olives, chopped
¼ cup (30g) chopped walnuts
¼ cup (60ml) extra virgin olive oil
½ bunch flat-leaf parsley, leaves picked and chopped
1 garlic clove, crushed
Finely grated zest and juice of 1 lemon, plus extra slices to serve

Method

1.

For the lemon, olive and parsley dressing, mix all ingredients together in a bowl and season.
2.

Heat barbecue or grill pan over high heat. Brush the seafood with olive oil and season. Place on barbecue or grill and cook for 1-2 minutes on each side or until cooked to your liking. Cut tuna into 2cm-thick slices.
3.

Arrange seafood on a platter. Drizzle with dressing, scatter with red vein sorrel and dill, and serve with lemon slices.