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Yellow Ocean (Fresh Tuna Salad)

Yellow Ocean	(Fresh Tuna Salad)

Chef Tukta B. Long

Café Lotus, Brattleboro, VT


  • 1 ¼ lb fresh tuna steak
  • 2 tsp lemon juice
  • 1/3 cup diced crisp apple
  • 1/3 cup diced celery
  • 1/3 cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • 1/3 cup golden raisins
  • ½ cup good quality mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 tsp cayenne
  • 3 ½-inch thick rounds fresh pineapple slices, peeled
  • ¼ tsp white pepper
  • Salt
  • Mixed greens (with a light, vinaigrette dressing)


Place tuna steaks in a glass dish, and marinate with lemon juice for 1 hour

In a medium mixing bowl combine diced apple, chopped celery, scallion, cilantro, raisins,  mayonnaise, mustard and cayenne.

Heat a ridged grill pan over medium high heat. Cook tuna steaks and pineapple slices, on both sides, together, until tuna is cooked half-way through. Pineapple slices are cooked when they have softened and are slightly browned.
Dice the tuna and pineapple slices. In a bowl, combine all ingredients together gently (the tuna should remain in dice size pieces)
Serve over greens dressed with a light vinaigrette. Serves 4-6.

Remark: You can make bite sized appetizers by wrapping one tablespoon of tuna in a leaf of romaine or iceberg lettuce.



Recommended wine/beer for Yellow Ocean (Fresh Tuna Salad):

Glatzer 2006 Grüner Veltliner [Carnuntum, Austria]

The wines of Alsace, Austria and Germany have a great deal in common. For one thing, their greatest practitioners share a dedication to cultivating one of the world’s most noble grape varieties—Riesling. Less well known, but equally noteworthy, is the affinity their wines have with Asian cuisine. The reasons for this are varied and complex, but, in the end, I think it has a great deal to do with the wines’ purity of flavor, precision of expression and extraordinary acid balance—features they seem also to share with Asian foods, especially those of Japan. For our Green Ocean starter, however, I have allowed myself to drift towards Austria’s most widely planted varietal, the Grüner Veltliner—a grape nearly as noble as Riesling. Glatzer’s 2006 is one of the wine world’s great bargains. It is dry and complex in a way that serves to underscore the freshness of the greens, yet there is also sufficient body and richness to keep it from drowning in the presence of tuna. Even if this compelling combination of flavors were not already sufficient reason to recommend Grü Ve, it would still be worth exploring on its own merits.