Light and simple to prepare, this dish comes together quickly. For the hearts of palm slaw, it’s best to use a mandoline, which shaves the veggies perfectly with little effort. Break out the blender for the gazpacho, then finish up by grilling the yellowfin tuna and serving it at it’s best: lightly seared on one side. And remember, with this combination of classic flavors and textures, less is more.
Hearts of Palm Slaw
- 1 cup hearts of palm, shaved thin
- 1⁄2 cup cucumber, shaved thin
- 1⁄4 cup radish, shaved thin
- 1⁄2 cup melon (cantaloupe, honeydew, etc.), shaved thin
- 1⁄2 jalapeño, shaved thin (soak in ice water for 20 minutes to crisp and tame)
- 1⁄4 cup extra virgin olive oil, lime juice to taste
Jalapeño-CucumberGazpacho
- 1 cup cucumber juice
- 2 cups cucumber, peeled, seeded and chopped
- 1⁄2 jalapeño, peeled and seeded
- 1 garlic clove
- 1⁄4 cup yogurt
- lime juice and salt to taste
- 6-ounce portion per serving, cut in two
- canola oil
Hearts of Palm Slaw: 1. Drain jalapeño, then toss all ingredients in a bowl, salt to taste, and set aside. Gazpacho: 2. Combine cucumber juice, cucumber, jalapeño, garlic and yogurt in a blender. 3. Add lime juice to blended mixture and chill immediately. Tuna 4. Oil the tuna portions lightly. 5. Grill on one side until cooked a quarter of the way through. 6. Spoon foamed gazpacho onto a plate, add a portion of the slaw to one side, and place tuna atop the salad. Garnish with fresh basil or mint.
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Don’t forget about these other mouth-watering fish dishes.
