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.
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 firstname.lastname@example.org.