Steps

• Step 1

  To make the brine: In a small bowl, combine the salt, sugar and citrus zest.

  Ingredients

  • 1 Cup kosher salt

  • 1 Cup brown sugar

  • 1 Large orange, zested

  • 1 Medium lemon, zested

• Step 2

  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 refrigerator for 6 hours.

  Ingredients

  • 4  (8 oz) albacore tuna fillets

• Step 3

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Remove fillets from brine and rinse excess. Pat dry and place on a cooling rack in the refrigerator for 30 to 40 minutes.

  03:00

  180 ˚F / 82 ˚C

• Step 5

  Remove fillets from the refrigerator and place directly on the grill grate, cooking for approximately 3 hours.

  03:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

  Increase the Traeger temperature to 225℉ 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.

  01:00

  225 ˚F / 107 ˚C

• Step 7

  While the tuna is cooling, increase the Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 8

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

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 1/2 Pound new potatoes

  • 1/4 Cup olive oil

  • 1 Tablespoon Salt

  • 1/2 Tablespoon black pepper

• Step 9

  To make the dressing: Combine Dijon mustard, garlic, red wine vinegar, salt, pepper, parsley, tarragon and lemon juice in a blender and puree until smooth. When the mixture is smooth, with the blender on medium-high, slowly pour in olive oil until it has all been added. It should be completely emulsified with no separation. Set dressing aside.

  Ingredients

  • 1 Tablespoon dijon mustard

  • 1 Clove garlic

  • 1/3 Cup Red wine vinegar

  • 1 Teaspoon Salt

  • 1/4 Teaspoon black pepper

  • 2 Tablespoon chopped parsley

  • 2 Tablespoon chopped tarragon

  • 1 Tablespoon lemon juice

  • 1 Cup extra-virgin olive oil

• Step 10

  To make the eggs: Place the eggs in a medium-sized saucepan and fill with enough water to cover. Place over medium-high heat and bring to a boil, cooking for 7 minutes. Remove from heat and immediately place eggs in ice water to cool. Peel, slice in half and reserve eggs.

  Ingredients

  • 6 Large eggs

• Step 11

  To make the green beans: fill a medium saucepan 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.

  Ingredients

  • 1/2 Pound green beans

• Step 12

  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!

  Ingredients

  • 1 Head butter lettuce

  • 1/4 Cup Castelvetrano olives, pitted and halved

  • 2  bulbs fennel, thinly sliced

  • 1/2 Cup cherry tomatoes, halved

  • To Taste radish sprouts