Seafood Mixed Grill

Recipe originally appeared on delicious.com.au

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

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.