• Serves 2

The sea scallops and Dutch hiramasa are both favorites for the same reasons. The natural deliciousness of the seafood and overall simplicity of the dishes that allow the seafood to be the star of the show. I enjoy making the hiramasa in the spring, summer and fall here in Texas because it never really gets cold here. The flavors of the salad are crisp and bright so they play well with the buttery texture and flavor of the fish. These same flavors work well with tuna, seabass and really any other fish that has a nice fat content. – Chef Brian Wubbena, Truluck’s Director of Culinary


Truluck’s Dutch Hiramasa


Grape and Tomato Salad

  • 1/4 cup red seedless grapes, cut into thirds
  • 3/4 cup heirloom cherry tomatoes, cut in half
  • 2 tbsp garlic, ends removed, shaved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup watermelon radish, thinly sliced
  • 1 tbsp mint, picked
  • 1 tbsp dill, picked
  • 2 tbsp capers, chopped
  • 2 tbsp lime juice
  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • salt and pepper, to taste

Dutch Hiramasa

  • 2, 8oz portions dutch hiramasa (tuna or any other white fish will also taste great)
  • 1 tsp clarified butter
  • salt and pepper, to taste
  • 2 lime halves, for garnish



  1. Gently mix all ingredients in a bowl
  2. Allow to rest for at least 30 minutes.
  3. Serve at room temperature.

Dutch Hiramasa

  1. Season the fish and cook in a saute pan until golden brown on each side
  2. Place a pile of the grape and tomato salad in the center of a warm plate
  3. Top the salad with the fish and garnish with a lime half
  4. Serve immediately

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