0
Your Cart (0)
Subtotal $0.00
Traeger
Qty:
Remove
$

Smoked
Albacore Tuna
Nicoise Salad

Difficulty 4/5
|
Prep time 10 mins

Cook time 3 hrs
|
Serves 6-8

Hardwood Pecan

Dress your fresh catch in greens. Smoked albacore beautifully composed with potatoes, eggs, tomatoes, olives, green beans and lettuce drizzled with an herbaceous red wine vinaigrette.

Ingredients

Brine

6 (8 OZ) ALBACORE TUNA FILLETS

1 CUP KOSHER SALT

1 CUP BROWN SUGAR

ZEST OF 1 ORANGE

ZEST OF 1 LEMON

Albacore Tuna Nicoise Salad

1/2 LB NEW POTATOES

1/4 CUP OLIVE OIL

1 Tbsp SALT

1/2 Tbsp PEPPER

1/4 CUP CASTEVELTRANO OLIVES, PITTED AND HALVED

2 BULBS FENNEL, THINLY SLICED

6 EGGS

1/2 CUP CHERRY TOMATOES, HALVED

1/2 LB GREEN BEANS

1 HEAD BUTTER LETTUCE

RADISHES, to taste

SPROUTS, to taste

Dressing

1 TBSP DIJON MUSTARD

1 CLOVE GARLIC

1/3 CUP RED WINE VINEGAR

1 TSP SALT

1/4 TSP PEPPER

2 TBSP PARSLEY, CHOPPED

2 TBSP TARRAGON, CHOPPED

1 TBSP LEMON JUICE

1 CUP OLIVE OIL

Preparation

To make the brine, in a small bowl combine the salt, sugar and citrus zest. Layer the brine and fish in a container making sure, if the fillets are stacked, there is enough brine between each fillet so the individual fillets are not touching. Let sit in brine in the fridge for 6 hours. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on Smoke and allow to preheat for 5 minutes. 

Remove fillets from brine and rinse excess. Pat dry and place on a cooking rack in the fridge for 30-40 minutes. Remove fillets from fridge and place directly on grill grate cooking for approximately 3 hours.

Increase the temperature to 225 degrees F and cook for an additional hour or until the fish has developed a light brown color and flakes with a fork. 

Remove from grill and let cool to room temperature. While the tuna is cooling, increase the temperature on the grill to 375 degrees F and preheat, lid closed, 10-15 minutes. 

Toss new potatoes with olive oil, salt, and pepper. Place potatoes on a half sheet pan and cook on the grill 20-30 minutes or until tender. Remove from grill and let cool to room temperature. 

To make the dressing: Combine all ingredients except the olive oil in a blender and puree until smooth. When the mixture is smooth, with the blender on medium-high, slowly pour in oil until it has all been added. It should be completely emulsified with no separation. Set dressing aside. 
 
To make the eggs: Place the eggs in a medium sized sauce pan and fill with enough water to cover. Place over medium-high heat and bring to a boil cooking for seven minutes. Remove from heat and immediately place eggs in ice water to cool. Peel and reserve eggs. 

Fill a medium sauce pan with water and bring to a boil. Add green beans and cook for 5 minutes. Strain and place green beans in ice water to cool. Reserve. 

To build the salad: Place torn butter lettuce leaves in the bottom of a bowl and arrange the following over the top: potatoes, olives, fennel, cherry tomatoes, green beans, halved eggs, smoked albacore tuna, and radish sprouts.

Drizzle with dressing and serve. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Print Recipe


Reviews

Recipe Me

GET YOUR WEEKLY DOSE OF DELICIOUS