Yellowfin Tuna Recipe

with Hearts of Palm Slaw and Jalapeño-Cucumber Gazpacho

Yellowfin Tuna with Hearts of Palm Slaw and Jalapeño-Cucumber GazpachoBill Doster

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


  • 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
Step 1Bill Doster
Step 1Bill Doster
Step 2Bill Doster
Step 5Bill Doster


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.

Brandon McGlamery is head chef and partner of Luma on Park and Prato in Winter Park, Florida and Luke's Kitchen & Bar in Orlando, Florida, as well as the author of "9 Courses."Zach Stovall

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