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Smoked Albacore Tuna Nicoise Salad

Smoked Albacore Tuna Nicoise Salad

By Traeger Kitchen

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.

Prep Time

6 Hrs
30 Min

Cook Time

3 Hrs
30 Min

Pellets

Pecan

Ingredients

Number of People Serving

6

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Units of Measurement:
main
6 Whole Tuna, steak
1 1/8 Cup salt
1 Cup brown sugar
1 Whole orange zest
1 Whole lemon zest
1/2 Pound Potatoes, new
1 1/4 Cup extra-virgin olive oil
5/8 Tablespoon black pepper
1 Tablespoon Dijon mustard
1 Clove garlic
1/3 Cup red wine vinegar
2 Tablespoon chopped flat-leaf parsley
2 Tablespoon Tarragon, fresh
1 Tablespoon lemon juice
6 Whole eggs
1/2 Pound Green Beans, fresh
1 Head butter lettuce
1/4 Cup Castelvetrano Olives, Pitted and Halved
2 Whole Fennel, bulb
1/2 Cup Cherry tomatoes, sliced
To Taste Radishes
To Taste Bean Sprouts, fresh

Step

  • 1

    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.

  • 2

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  • 3

    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.

    180 ˚F / 82 ˚C

    03:00

  • 4

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

    225 ˚F / 107 ˚C

    01:00

  • 5

    Remove from grill and let cool to room temperature. While the tuna is cooling, increase the temperature on the grill to 375℉ and preheat.

    375 ˚F / 191 ˚C

  • 6

    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.

    375 ˚F / 191 ˚C

    00:30

  • 7

    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.

  • 8

    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 seven minutes. Remove from heat and immediately place eggs in ice water to cool. Peel and reserve eggs.

  • 9

    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.

  • 10

    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 (thinly sliced), cherry tomatoes, green beans, halved eggs, smoked albacore tuna, and radish sprouts.

  • 11

    Drizzle with dressing and serve. Enjoy!

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