Dateline: July 20, 2020 Another Delicious Windfall of Tuna and Crunchy Salad

Dinner was to be swordfish and scallops grilled, but at 3 pm a neighbor knocked on the door and handed us a BEAUTIFUL yellowfin tuna loin. 

He just caught yesterday the fish yesterday, so super fresh.

Now we had a TON of fish that needed to be cooked.  Got Servet to come over and have dinner with us.  

Went with Union Square Cafe tuna recipe.

Ingredients

2 swordfish steaks, about 7 oz each

3 tuna steaks, about 8 oz each

1/2 lb day boat sea scallops

1 lb asparagus

2 broccoli crowns

homemade teriyaki marinade

2 lemons

1 lime

garlic

ginger 

sesame oil

sesame seeds

olive oil

scallions

salt and pepper

crunchy salad

1/2 sweet onion, sliced in thin half moons

4 stalks celery, sliced

1/2 large jicama, diced

4 mini cucumbers, quartered and sliced

20 cherry tomatoes, halved

1/2 red bell pepper

rice vinegar

olive oil

salt and pepper

Method

Tuna

I made the teriyaki marinade first.  I feel soy sauce is too salty and I used 1/8 c light soy, and 1/8 c dark soy.  Why you ask?  Light soy, this is not the green capped kikkoman bottle, but light soy from an asian market, will provide all the salt you need and dark soy will provide flavor and color.  I used turbinado sugar as I was using dark soy, and grated ginger and garlic.  Since I was using it as a marinade, I did not cook or use a cornstarch slurry to thicken.  

Going back to the USQC recipe, I saw that they called for 2 cups of teriyaki, I only had about 1/2-3/4 of a cup.  I added some shochu instead of dry sherry and certainly not the full amount called for.  I am guess-timating about 2 oz in total.

I divided up the loin into 3 large steaks and 2 smaller end pieces, the end pieces went into the freezer.  Into a plastic bag of the marinade went the three steaks.  I did not cube them up as I thought, "Geez, I have this beautiful fresh loin, why the hell would I cut it into cubes?"  So glad I kept it in steaks.  The amount of marinade was perfect, perhaps even a little too much, so the amount in the USQC would have been overkill!

Swordfish

I kept this simple, juice of 1 lime, a couple of glugs of olive oil, salt and black pepper.  Into a different bag went the 2 swordfish steaks.

Scallops

Simplest of all, just olive oil

I set up a rip roaring fire in the grill and as it came up to temp, I cooked the veggies.  Once up to temp, I cleaned the grate, oiled up the tuna with sesame oil, used cooking spray on the swordfish, and kept the scallops in olive oil to cook last.

The grill was perfect in terms of temp for cooking fish fast.  With both types of fish I got great grill marks.  I got medium marks on the scallops as I was afraid to over cook them and lose their sea-sweetness.

Our feast

don't forget the veggies!

I garnished the tuna with more sesame oil and some sesame seeds, the swordfish was drizzled with some olive oil and slices of lemons rounded things out.  

Everyone was so happy with the meal.  I will definitely keep that marinade and USQC recipe in the rotation whenever I get a windfall of fresh caught tuna!