Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Ingredients

• •8 ounces yellowfin tuna
• •12 tiger shrimp
• •2 teaspoons galangal powder
• •1 teaspoon olive oil
• •2 tablespoons soy sauce
• •4 tablespoons lemon juice
• •1 teaspoon garlic
• •1 clove garlic
• •1 teaspoon ginger
• •salt and pepper
• •½ cup mint
• •¼ cup kabocha squash
• •½ cup chicken broth
• •1 tablespoon tamarind paste
• •salt and sugar
• •1 cup rice
• •1 tablespoon sesame seeds

Method

Adapted from foodista.com

1. 1In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together.
2. 2Set aside.
3. 3Shelled shrimp leaving tails.
4. 4Make a shallow cut lengthwise down back of shrimp and devein (remove black thread).
5. 5Rinse with water and drain.
6. 6Wash tuna and drain.
7. 7Season tuna and shrimp for about an hour before cooking. Covered.
8. 8Refrigerate.
9. 9In a saucepan, bring the rice and 2 cups of water to a boil, then cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes.
10. 10Grill and cook the shrimp till golden brown.
11. 11Remove and keep warm.
12. 12In a heavy non-stick pan on high heat. When hot, sear tuna fish 2 minutes on each side for medium raw.
13. 13Cook abit longer if you want it well-done.
14. 14In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice).
15. 15Blend till smooth.
16. 16Pour mixture into a saucepan, add chicken broth.
17. 17Cook over medium heat.
18. 18When it comes to a boil, remove.
19. 19Season to taste.
20. 20Add more chicken broth if mixture is too thick.
21. 21Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.