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Dress your fresh catch in greens. Smoked albacore is tossed with potatoes, eggs, tomatoes, olives, green beans and lettuce, then drizzled with an herbaceous red wine vinaigrette.
1 Cup kosher salt
1 Cup brown sugar
1 Large orange, zested
1 Medium lemon, zested
4 (8 oz) albacore tuna fillets
1/2 Pound new potatoes
1/4 Cup olive oil
1 Tablespoon salt
1/2 Tablespoon black pepper
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
6 Large eggs
1/2 Pound green beans
1 Head butter lettuce
1/4 Cup Castelvetrano olives, pitted and halved
2 bulbs fennel, thinly sliced
1/2 Cup cherry tomatoes, halved
radish sprouts
1 Cup kosher salt
1 Cup brown sugar
1 Large orange, zested
1 Medium lemon, zested
4 (8 oz) albacore tuna fillets
: 180 ˚F
: 180 ˚F
: 180 ˚F
: 225 ˚F
: 375 ˚F
: 375 ˚F
1/2 Pound new potatoes
1/4 Cup olive oil
1 Tablespoon salt
1/2 Tablespoon black pepper
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
6 Large eggs
1/2 Pound green beans
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