Smoked Albacore–Potato Salad

Name: Smoked Albacore–Potato Salad
Cuisine: American
Ingredients: 1 whole head of garlic; 1 teaspoon extra-virgin olive oil or vegetable oil; 10 ounce albacore steak or other tuna steak; 10 ounce albacore steak or other tuna steak; ½ cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 to 3 tablespoons minced fresh dill; 2 teaspoons Dijon mustard; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; 1½ pounds small potatoes, halved or neatly chunked if larger than bite-size, steamed until tender, and cooled to room temperature; 4 lightly packed cups crisp greens, like shredded romaine; 4 lightly packed cups crisp greens, like shredded romaine; Briny black or green olives; Briny black or green olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A West Coast favorite for smoking, albacore brims with fish oils that flavor it richly. We use it more frequently for smoking than the more delicate yellowfin tuna.

Ingredients

Roasted Garlic Mash

1 whole head of garlic
1 tablespoon kosher salt or coarse sea salt

Americas
United States
Fish course
Gluten-free
Pescatarian

Method

Break the garlic head apart into individual cloves, but don’t peel them. Place them in a cast-iron or other heavy skillet and dry-roast over medium heat until soft and brown, 6 to 8 minutes, shaking or stirring as needed to color evenly. Peel the garlic (a quick task once roasted) and transfer to a small bowl. Using the back of a large fork, mash the garlic lightly. Add