Grilled tuna, cabbage & white bean salad

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on Fox News Rising from 7 to 9 am. He has made over 200 appearances on the show showcasing over 600 of his unique original recipes. Troy has penned a cookbook called Seasonal Comfort featuring some of his favorite comfort food recipes. He enjoys teaching readers and viewers alike how to build their "cooking confidence" through his recipes and simple technique. He is a self-taught chef who learned early on the important of family and food, and the connection between both, from his parents and grandparents. Preserving his family food culture has become a mission in Chef Troy's life. Contact him at cheftroy@windstream.net.

This dish is much more than just a salad. It is a fresh, clean, refreshing and satisfying meal in itself. This “salad” can be prepared several different ways using the same ingredients and basically the same technique.

Follow the recipe below or go outside the box and amp up the flavors by grilling the cabbage until slightly charred and searing the tuna on a hot, smoky grill.

Either way you decide to prepare this salad, the combination of tuna, cabbage and white beans with simple vinaigrette is amazingly fresh and hearty enough to be a meal.

Grilled tuna, cabbage & white bean salad

Dressing:

• 1 tablespoon Dijon mustard
• 1 clove of garlic, finely diced
• Kosher salt and black pepper to taste
• 1/4 cup red wine vinegar
• 1/2 cup olive oil

Place everything except the oil in a mixing bowl/blender and combine.

While still whisking/blending, slowly add the oil in all has been incorporated.

Salad:

• 1 1/2 pounds fresh tuna steak
• Chef Troy’s Spice Mix or kosher salt/black pepper (to taste)
• About 1 tablespoon olive oil
• 1 small head red cabbage, quartered, leave in core
• 1 16 ounce can white beans, drained
• 1/2 pound bacon, sliced, cooked and drained
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Dressing (see above)

Heat skillet over medium high heat.

Pat tuna dry and season.

Add about one tablespoon of olive oil to skillet/pan. Sear tuna on both sides, about one minute per side, remove and let rest.

Remove core from cabbage and slice in thin strips, making about 3 cups.

Cut tuna into bite size pieces.

In a separate mixing bowl add the cabbage, white beans, bacon, onion, tuna and parsley. Drizzle with a little of the dressing and gently fold the salad to coat. Add a little more dressing if desired.

Serve immediately or place in the refrigerator covered until ready to serve. If storing, reserve a little of the dressing to refresh the salad right before serving.

For more great recipes and where to buy Chef Troy’s spices and cookbook visit www.cheftroy.net.

Watch Chef Troy on Fox Charlotte’s - Fox News Rising morning show each and every Tuesday from 7-9 am. To contact Chef Troy email him at cheftroy@windstream.net.

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