smoked albacore tuna nicoise salad
6 Whole Tuna, steak
1 Cup salt
1 Cup brown sugar
1 Whole orange zest
1 Whole lemon zest
1/2 Pound Potatoes, new
1/4 Cup extra-virgin olive oil
1 Tablespoon salt
1/2 Tablespoon black pepper
1 Tablespoon Dijon mustard
1 Clove garlic
333/1000 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
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
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.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
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.
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.
Remove from grill and let cool to room temperature. While the tuna is cooling, increase the temperature on the grill to 375℉ and preheat.
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.
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.
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.
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.
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.
Drizzle with dressing and serve. Enjoy!