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    You are in: Home / Australian / Tuna and Squid Kebabs with Polenta Recipe
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    Tuna and Squid Kebabs with Polenta

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hrs

    Missy Wombat's Note:

    From the Australian Women's Weekly "Cooking for two". This needs a little planning to make the preparation and cooking as efficient as possible.

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    Ingredients:

    Servings:

    Units: US | Metric

    POLENTA

    TOMATO SAUCE

    Directions:

    1. 1
      Cut tuna into 3 cm cubes and squid hoods into 3 cm strips.
    2. 2
      Combine the marinade ingredients, add the tuna and squid, mix well and marinade for at least 3 hours if not overnight.
    3. 3
      Drain the seafood, reserve the marinade.
    4. 4
      Thread the seafood onto 4 skewers.
    5. 5
      Grill kebabs until tender, occasionally brushing with the reserved marinade.
    6. 6
      Serve kebabs with polenta and tomato sauce.
    7. 7
      A green salad with garlic dressing goes well with this.
    8. 8
      Polenta: Grease a 8 cm x 26 cm cake tin.
    9. 9
      Boil the water, add the polenta and still until it thickens.
    10. 10
      Remove from heat and stir in the butter and cheese.
    11. 11
      Spread into the prepared pan and bake uncovered in a hot oven for about 10 minutes or until heated through.
    12. 12
      Cut into desired shapes.
    13. 13
      TOMATO SAUCE: Heat oil in pan, add onion and garlic, cook, stirring until onion is soft.
    14. 14
      Add undrained tomatoes and simmer for about 10 minutes or until slightly thickened.
    15. 15
      Stir in the basil.

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    Nutritional Facts for Tuna and Squid Kebabs with Polenta

    Serving Size: 1 (898 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 873.5
     
    Calories from Fat 403
    46%
    Total Fat 44.8 g
    68%
    Saturated Fat 13.5 g
    67%
    Cholesterol 277.5 mg
    92%
    Sodium 464.5 mg
    19%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 6.8 g
    27%
    Sugars 10.4 g
    41%
    Protein 65.5 g
    131%

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