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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
Yields: 6 Servings

Ingredients

main
6 WholeTuna, steak
1 1/8 Cupsalt
1 Cupbrown sugar
1 Wholeorange zest
1 Wholelemon zest
1/2 PoundPotatoes, new
1 1/4 Cupextra-virgin olive oil
5/8 Tablespoonblack pepper
1 TablespoonDijon mustard
1 Clovegarlic
1/3 Cupred wine vinegar
2 Tablespoonchopped flat-leaf parsley
2 TablespoonTarragon, fresh
1 Tablespoonlemon juice
6 Wholeeggs
1/2 PoundGreen Beans, fresh
1 Headbutter lettuce
1/4 CupCastelvetrano Olives, Pitted and Halved
2 WholeFennel, bulb
1/2 CupCherry tomatoes, sliced
To TasteRadishes
To TasteBean Sprouts, fresh
Units of Measurement:

Step

  • 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.

    Ingredients
    • 6 Whole Tuna, steak

    • 1 Cup salt

    • 1 Cup brown sugar

    • 1 Whole orange zest

    • 1 Whole lemon zest

  • Step 2

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

  • Step 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.

    03:00

    180 ˚F / 82 ˚C

  • Step 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.

    01:00

    225 ˚F / 107 ˚C

  • Step 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

  • Step 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.

    00:30

    375 ˚F / 191 ˚C

    Ingredients
    • 1/2 Pound Potatoes, new

    • 1/4 Cup extra-virgin olive oil

    • 1 Tablespoon salt

    • 1/2 Tablespoon black pepper

  • Step 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.

    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 flat-leaf parsley

    • 2 Tablespoon Tarragon, fresh

    • 1 Tablespoon lemon juice

    • 1 Cup extra-virgin olive oil

  • Step 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.

    Ingredients
    • 6 Whole eggs

  • Step 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.

    Ingredients
    • 1/2 Pound Green Beans, fresh

  • Step 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.

    Ingredients
    • 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 11

    Drizzle with dressing and serve. Enjoy!

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