From the pages of Salt Water Sportsman, try on this yellowfin tuna recipe next time on one of our boats.

Some of our boats (370CC | 280CC | 248CX) have standard or optional kitchenettes and grills. So, get cooking with these recipes next time you’re out fishing or bring it along.

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.

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.

For the full photo steps & more, click here for Salt Water Sportsman‘s Recipe