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!