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.