• 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

Steps

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.

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.

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.

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.

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!