From the pages of Salt Water Sportsman, try on this yellowfin tuna recipe next time on one of our boats.
Chef Brandon McGlamery | 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
• 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.
2. Combine ¬cucumber juice, cucumber,¬¬ ¬jalapeño, garlic and yogurt in a blender.
3. Add lime juice to blended mixture and chill immediately.
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.