Fresh meets simple. A little salt, a little sugar, and you've got a versatile fish good for any dish.
1 Cup kosher salt
1 Cup brown sugar
1 orange, zested
1 lemon, zested
6 (8 oz) albacore tuna fillets
In a small bowl, combine salt, sugar and citrus zest. Layer the brine and fish in a container making sure, if the filets are stacked, there is enough brine between each filet so the individual filets are not touching. Transfer to the fridge and brine for 6 hours.
Remove filets from brine and rinse excess. Pat dry and place on a greased cooling rack in the fridge for 30 to 40 minutes.
When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Remove filets from fridge and place directly on grill grate cooking for approximately 3 hours.
Increase the grill temperature to 225˚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 enjoy immediately or allow to cool. Can be kept refrigerated for up to 1 week. Enjoy!