Skewered Seafood Sandwiches

• From: National Fisheries Institute

Ingredients

• 2/3 lb tuna steaks*, cut into 1-inch cubes

• 3/4 lb large shrimp (26 to 30 count), peeled and deveined

• 2 cup lemon juice

• 3 Tbs water

• 1 Tbs olive oil

• 1 Clove garlic, pressed

• 4 Slices sourdough bread, toasted

• 4 Leaves leaf lettuce

• 8 Thin slices tomatoes

Directions

• Place tuna and shrimp in a shallow, nonmetallic dish; set aside. Combine lemon juice and next 3 ingredients; pour over seafood and stir gently.
• Cover and refrigerate 1 hour.
• Drain, discarding marinade. Thread 3 shrimp and 2 tuna cubes alternately onto eight 6 inch skewers.
• Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from medium hot coals. Grill, turning once, just until shrimp is opaque and tuna begins to flake when tested with a fork, allowing about 3 minutes on each side.
• Arrange bread slices on individual serving plates. Spread teaspoons Lemon Caper Mayonnaise on each slice. Top each with a lettuce leaf and 2 tomato slices. Place 2 kabobs on each sandwich and carefully remove skewers. Top with remaining mayonnaise.