Yellow Fin Tuna Salad - Vallarta Nayarit Blog " />

Yellow Fin Tuna Salad

From our restaurants to your table, one of our guests’ favorite recipes: Cabos Yellow Fin Tuna Salad


  • 600 gr fresh tuna
  • 80 gr bean sprouts
  • 80 gr beet sprouts
  • 80 gr carrot
  • 80gr jicama
  • 80 gr beets
  • 160 gr cucumber
  • 5 tbs. orange juice
  • 5 tbs. soy sauce
  • 10 tbs. olive oil
  • 1 pinch fine salt
  • 1 pinch cracked black pepper
  • 50gr white sesame seeds
  • 50gr black sesame seeds


Grate the beets, carrot and jicama. Slice the cucumber into thin rounds. Season the tuna and cover with the sesame seeds. Slice in half and lightly sear on both sides on a grill with olive oil.

Allow to rest and cool on a paper towel in the refrigerator.

In a bowl, combine the orange juice, soy sauce and olive oil and season to taste with salt and pepper. Mix until well blended and emulsified.

To serve: Combine the grated vegetables with the sprouts, place on a plate and dress with half of the orange juice emulsion. Slice the tuna into ½-centimeter slices and arrange over the vegetables. Dress with the rest of the orange juice emulsion and serve at room temperature.



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