Beyond the traditional turkey or ham, seafood is a must-eat staple for the Australian festive season. SA’s abundance of local seafood makes holiday dinner planning a breeze, offering a light, fresh and flavourful option for the warmer days ahead.
Family-owned seafood company, Dinko Tuna, has called Port Lincoln home since the 60s, harvesting some of SA’s best, such as Southern Bluefin Tuna and Spencer Gulf King Prawns. Considering their 40+ year expertise in this fishy industry, the team at Dinko Tuna has recommended some delicious festive recipes that’ll carry you from Christmas, right into the new year.
First up, switch your prawn cocktail starter for Dinko’s quick and simple Southern Bluefin Tuna Bruschetta. Smother your crunchy baguette slices with a zesty smashed avo, mango chunks, and thinly sliced tuna fillet, garnished with a sprinkling of sesame seeds.
Despite its fancy-looking presentation, it’ll take mere minutes to create – making it the perfect foodie hack for Christmas, New Year, and beyond.
If you don’t want to stray away from classic Aussie prawns (and you like a bit of a kick), Dinko’s Christmas BBQ Prawn recipe will do the trick. All you need is a kilo of Spencer Gulf King Prawns (heads removed but unpeeled), one clove of garlic, a bunch of coriander, two red chillies, lime juice, and butter.
Blitz the garlic, coriander, chilli, and lime juice in a food processor until its just blended. Toss your prawns in the mixture, cook on the barbeque and top with melted butter. Serve with lime wedges, and you’ve got a quick and easy dish that’s sure to keep the family happy.
For a fully de-shelled prawn recipe, Dinko also has a Garlic and Chilli Prawn recipe that comes highly recommended. Trade your coriander for basil and throw in some crusty white bread and you’ve got a winner.
For a light and decadent main dish, Dinko Seafood recommends their Asian-inspired Bluefin Tuna recipe. Marinate your tuna steaks in soy sauce, spring onions, lemon juice, sesame oil, and ginger, before throwing them on the grill for a speedy 3 minutes on each side.
For an extra somethin’ somethin’, Del Giorno’s chef Kris Blunder shared a restaurant-quality salsa verde with the Dinko team, promising the level up your Christmas condiment offering.
Finally, if you’ve been given the salad-making duty this festive season, Dinko Seafood recommends their show-stopping prawn and mango salad. The light, tasty and easy to prepare dish requires 400g of prawns, two mangoes, two avocados, onion, lettuce, two limes, and a whole lot of hungry dinner guests.
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