Italian Fish Salad With Grilled Yellowfin Tuna

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

How do you know when it's time for an Italian fish salad? When the sea Gods hand you yellowfin tuna belly, and you want to fire up the grill. But don't forget, on your way home stop off at the farmer's market to get some top quality olive oil, tomatoes, cucumbers and red onions. And finally, don't forget the bread. That's all you need for this fish salad the Italians call Panzanella.

Welcome to the world of the Italian fish salads. There are many variations, but here's what they have in common. Cooked, cold flavorful fish, fresh seasonal vegetables and good quality extra virgin olive oil. That's what this recipe is all about.

Lobster season is coming up soon and if you're into seafood salads, try my Mediterranean Lobster Salad.

Italian Fish Salad with Grilled Yellowfin (serves 4)

1 pound yellowfin belly, skin on and fillet cross cut

4-5 high quality fresh tomatoes

1 cup of cut cucumbers

1 cup of julienne red onions

1 cup of extra virgin olive oil

¼ cup red wine vinegar

½ bundle of fresh basil

½ lemon or lime

2 slices of thick french bread toasted

Kosher salt

Coarse black pepper

Pinch of dried oregano

Grilling the Yellowfin Belly

1. Start by preheating your outdoor grill. Temperatures of

500F and above are ideal.

2. Prep your tuna belly by scaling its skin, and cutting 2-inch

squares on the fillet side without cutting through the tuna skin. With a basting brush, lather the tuna skin with only olive oil, no salt.

Now, lather the flesh side with olive oil, salt, pepper and squeeze of lemon or lime juice. Finally grill the skin side

down first for 3-4 minutes and then flip. Cook the other side

for 2 minutes then remove from the grill. Drizzle the fillet side

with more olive oil, then refrigerate for at least ½ hour.

Start Making The Italian Fish Salad

1. Take the toasted bread slices and cut them into 2-inch squares. Now, add 2 to 3 tablespoons of olive oil into a hot frying pan. Add a healthy pinch of salt and pepper, followed by a pinch of oregano. As soon as the oregano starts to smoke, add the bread squares and cook until all sides are golden brown. Set aside until needed.

2. Start to prepare the salad by first cutting the tomatoes into wedges, placing them into a salad bowl, and then liberally salting them. This will make the tomatoes give up their juices. Add the cucumbers and onions, and let stand for 10-15 minutes.

3. Add a half cup of olive oil into a large measuring cup, then add ¼ cup of red wine vinegar. Mix vigorously and set aside.

4. Remove the tuna belly from the refrigerator and cut into squares following the cuts created before grilling.

5. Start assembling the salad by adding the bread into the tomato, cucumber, and red onion bowl. Now, pour in the olive oil and red wine vinegar mixture into the salad bowl, then mix.

6. Finally add the yellowfin belly chunks on top and then serve. Enjoy!