How To

Yellowfin Tuna Recipe

with Hearts of Palm Slaw and Jalapeño-Cucumber Gazpacho

September 19, 2017

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.

Chris Balogh

Ingredients:

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

Yellowfin Tuna

6-ounce portion per serving, cut in two
canola oil

Recipe:

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.

Don't forget about these other mouth-watering fish dishes.