September 2014

Pick Up a Copy!

SPM

-

Attention Resolutioners!

Posted: Thursday, Jan. 10, 2013

Share Share

Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at troygagliardo@gmail.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

If you are one of those that have made the resolution to eat better this year you are already finding it hard to cook simply, easy to do healthy meals at home, this one is for you.

Simple seared tuna taken to the next level with a dried chili, cumin and peppercorn crust may sound a little intimidating but rest assured that this just may be the easiest meal you ever prepare.

This all in one meal is plated in layers with a tangy, crunchy slaw topped with meaty slices of seared tuna and crispy fried potatoes for a killer texture. No worries about the fried part of this dish; it is only a garnish but it surely will satisfy any craving you may have for the starch that you are probably missing out on.

Give this one a try and put your own twist on it using different flavor combinations to your liking.

Chili Crusted Tuna with Asian Slaw and Crispy Taters

Tuna

• 2 Each-4-6 Ounce-Yellow Fin/Ahi Tuna Steaks-cut each steak into two pieces
• To Taste-Kosher Salt
• 1 Each-Dried Ancho Chili
• 1 Tablespoon-Black Peppercorns
• 1 Tablespoon-Cumin Seed
• To Drizzle-Olive Oil
• 1 Each-Russet/Baking Potato-peeled, cut into thin strips, soak in cold water
• To Flash Fry-Canola Oil

Slaw

• 2 Cups-Red Cabbage-thin sliced
• 2 Cups-Green Cabbage-thin sliced
• ½ Cup-Carrot-shredded/thin sliced
• 1 Tablespoon-Dijon Mustard
• 1 Each-Lime-juice of
• 1 Tablespoon-Soy Sauce
• 2 Tablespoons-Ginger-peeled, small dice
• 2 Cloves-Garlic-peeled
• 2 Tablespoons-Cilantro-leaves only
• To Taste-Kosher Salt/Black Pepper
• 1/4 Cup-Canola Oil

Directions

1. Place both cabbages and carrot in a bowl, toss to combine and place in fridge.
2. In a blender combine mustard, lime, soy, ginger, garlic, cilantro and salt and pepper.
3. With blender still running slowly add the canola oil until all has been combined, place in fridge.
4. In a sauté pan over medium heat warm pepper until pliable, about minute per side.
5. Remove from pan, remove stem/seeds and rough chop.
6. In same pan toast peppercorns/cumin seeds until fragrant, about 1 minute and remove from heat.
7. Place seeds in a coffee/spice grinder and pulse to a rough grind, remove and place in a shallow bowl.
8. Add chopped/toasted ancho pepper to grinder and pulse to a rough grind, place in bowl with spices.
9. Pat tuna dry and season with salt and pepper.
10. Brush tuna with olive oil on both sides and dredge in pepper/spice grind.
11. Preheat canola oil to fry potato strips to 350 degrees.
12. Heat an iron skillet/sauté pan to medium high heat and add tuna.
13. Sear on both sides about one minute for rare or to desired temperature.
14. Remove and let rest while preparing potatoes.
15. Remove potatoes from water, drain and pat dry slightly.
16. Place in fryer, cook until slightly golden, drain on paper towel lined plate and season with salt and pepper.
17. Toss cabbage mixture with a little of the dressing and place a portion on individual plates.
18. Slice tuna, place on slaw, top with crispy potatoes, drizzle on a little more dressing and serve.

Hide Comments

This affects comments on all stories.

Cancel OK

The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

Have a news tip? You can send it to a local news editor; email local@charlotteobserver.com to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.

  Read more