Saltwater Sportsman - - T+t / Angler’s Galley -

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. 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.

Grill Time: Place tuna on a hot grill and cook about a quar­ter of the way through.

Fast Prep: Slic­ing the in­gre­di­ents for the slaw is a cinch with a man­do­line.

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