Roasted Red Pepper, Tuna and Bean Salad | Food & Drink | The ...

Unexpected takes on the familiar

I never understood why anyone would want to riff on the perfect, old-fashioned tuna fish salad -- until I did it my way.

Besides adding smoke flavor, grilling cabbage brings out the vegetable's natural sweetness. The result makes for an easy accompaniment to grilled meats, particularly pork. Or it can be the basis for a twist on your favorite coleslaw recipe. You'll need a grill basket.

Make ahead: You can make the salad a day in advance if necessary, but it's best the day it is made.

ROASTED RED PEPPER, TUNA AND BEAN SALAD

7 ounces solid white tuna packed in water, drained

1-3/4 cups cooked, no-salt-added Great Northern beans (one 15.5-ounce can, drained)

2 ounces sweet onion, such as Vidalia, cut into1/4-inch dice (1/3 cup)

1 medium rib celery, cut into1/4-inch dice (1/3 cup)

1/2 roasted red bell pepper, seeded and cut into1/4-inch dice (1/3 cup)

Juice of 2 lemons

2 tablespoons olive oil, or more to taste

3 tablespoons sherry vinegar, or more to taste

Salt

Freshly ground black pepper

Flake the tuna into medium-size pieces.

Combine the tuna, beans, onion, celery, roasted bell pepper, lemon juice, oil, vinegar and salt and pepper to taste in a large bowl.

Stir to combine.

Taste, and adjust the seasoning and/or oil as needed.

Makes 4 generous cups (4 to 6 servings).

GRILLED CABBAGE

3 to 4 tablespoons olive oil, plus more for the grill basket

1 medium green or red cabbage (about 2- 1/2 pounds)

Sea salt

Freshly ground black pepper

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees) and add soaked wood chips in a foil packet or in a smoker box. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

Lightly coat the grill rack with oil and place it on the grill.

Cut the cabbage in half. Cut each half into 1-inch-thick slabs, leaving the core intact. Brush both sides of each slab with the oil and sprinkle generously with salt, placing them in a grill basket as you work.

Grill the cabbage slabs until they are charred in spots on the outside and starting to wilt (but are not soft) on the inside, about 10 minutes per side. (If some of the leaves come loose and start to burn, use tongs to pull them off and transfer them to a plate while you cook the remaining cabbage.)

Transfer the cooked slabs to a cutting board; cut out and discard the core. Cut the grilled leaves into thin slices. If serving as a side dish, season with salt and pepper to taste.

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