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Spicy seafood plancha

Name: Spicy seafood plancha
Prep time: 1 h 13 min
Cook time: 20 min
Total time: 1 h 33 min
Yield: 3 people
Cuisine: French
Ingredients: 250 ml fresh tuna; ½ lime; 1 tablespoon chilli spices; ½ sprig thyme; ½ bayleaf; ½ sprig rosemary; 2.5 leaves sage; 2.5 tablespoons olive oil; 250 ml prawns; 2 tablespoons vinegar; 2.5 tablespoons olive oil; 1 tablespoon chilli spices; salt; pepper

A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha.

The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.

57 K 3.8/5 (4 reviews)

1 hour 35 min. difficulté

Easy

18.15 €

3 people

14 Ingredients

Last modified on: March 11^th 2018

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For 3 people, you will need:

1 250 ml fresh tuna
2 ½ lime
3 1 tablespoon chilli spices
4 ½ sprig thyme
5 ½ bayleaf
6 ½ sprig rosemary
7 2.5 leaves sage
8 2.5 tablespoons olive oil
9 250 ml prawns
10 2 tablespoons vinegar
11 2.5 tablespoons olive oil
12 1 tablespoon chilli spices
13 salt
14 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Resting: 1 hour

Cooking: 20 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Cut 250 ml fresh tuna into fairly large dice, keeping only the good flesh.

Put into a bowl.

Stage 2 - 3 min.

Zest ½ lime and add this to the tuna.

Stage 3 - 3 min.

Add the juice of the lime, 1 tablespoon chilli spices, ½ sprig thyme, ½ bayleaf, ½ sprig rosemary, 2.5 leaves sage, 2.5 tablespoons olive oil, salt and pepper.

Stage 4 - 2 min.

Mix to blend all the flavours, then cover and refrigerate.

Stage 5 - 1 hour

Shell 250 ml prawns, put into a bowl and add 2 tablespoons vinegar, 2.5 tablespoons olive oil, 1 tablespoon chilli spices, salt and pepper.

Mix well to blend the flavours, then cover and refrigerate.

These two preparation stages can be done the day before and left overnight in the fridge. If not, 1 hour will do.

Stage 6 - 10 min.

When it is time to cook, tip the contents of the bowls out onto the plancha, but keeping them separate, and cook like this.

If your plancha is small, cook them one after the other.

Stage 7 - 10 min.

Serve onto individual plates with your choice of accompaniment. Here, it is pilau rice with sesame.

Remarks

The amounts started for this recipe are simply for guidance, so do adapt them to suit yourself.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	6 RDI=1 %	110 RDI=20 %	1,450 RDI=70 %	6,050 RDI: 70 %
Per 100 g	20 RDI=6 %	0	20 RDI=2 %	210 RDI=10 %	880 RDI: 10 %
Per person	40 RDI=10 %	2 RDI=0 %	40 RDI=5 %	480 RDI=20 %	2,020 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, Shellfish, Sulfites

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