While my own squash has yet to do anything but produce pretty blossoms (harvesting time here is usually late August – October), summer squash is plentiful and cheap at the store. Because of that, I’ve stocked up. Yesterday I SCORED with 2 50% off beautiful tuna steaks too! So I changed up the menu for the week and we decided to have grilled tuna steaks with wasabi mayo, summer squash and onion skewers and cous cous for dinner.
For the steaks:
Marinate with your favorite teriyaki blend for just maybe an hour at the most. We like Yoshida’s. Spray with a vegetable oil spray and grill over medium heat for 5 minutes per side (these were huge); obviously if your steaks are on the small side, grill for less time. This also depends on how you like yours cooked. If you like it really rare, then by all means grill for 1 minute per side and be done with it!
For the skewers:
I sliced thick slices of 1 1/2 yellow squash and thick chunks of 1 sweet onion. I put all this together in a bowl and added garlic salt and 2 tbsp olive oil. I tossed everything around and then alternated onion and squash on the skewers. These cooked right along side the tuna. I turned them after 5 minutes.
For the mayo:
1/2 cup mayo
1 tsp – whatever you like – wasabi paste
1 tbsp to whatever you like soy sauce
1 pinch sugar
Mix together and taste. If you want it spicier, add more wasabi.