Recipe originally appeared on delicious.com.au
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
For the lemon, olive and parsley dressing, mix all ingredients together in a bowl and season.
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.
Arrange seafood on a platter. Drizzle with dressing, scatter with red vein sorrel and dill, and serve with lemon slices.