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!
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