Homemade Fresh Tuna Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
6
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Course
Main Course, Lunch
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Cuisine
American
Homemade Fresh Tuna Salad Recipe
Description
The salad starts by grilling two 10-ounce tuna fillets with olive oil, salt, and pepper over high heat until blackened grill marks appear and the tuna is fully cooked without pink. After chilling, the tuna is minced into bite-sized pieces. Separately, diced red onion, celery, pickles, capers, finely minced garlic, and diced hard-boiled eggs are combined in a large bowl.
A dressing of mayonnaise, Dijon mustard, and lemon juice is mixed in, then the tuna pieces are folded into the vegetable and egg mixture until evenly incorporated. The salad offers a combination of soft, flaky tuna, crisp vegetables, and creamy dressing with the brightness of lemon and the slight tang of capers.
This dish works well as a hearty sandwich filling or served over greens for a light meal. It can be prepared in advance and stored refrigerated, with a suggestion to drain excess liquid and adjust seasoning before serving the next day. Substitutions for tuna include frozen-thawed or canned varieties, and alternative cooking methods such as pan-searing or broiling can be used if grilling is unavailable.
Ingredients
- tuna two 10 ounce fresh fillets
- 2 tablespoons olive oil
- 1 red onion peeled, small diced
- 3 small diced stalks of celery
- 2 small diced pickles
- 2 tablespoons capers roughly minced
- 1 garlic finely minced clove
- 4 egg small-diced hard-boiled
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
Instructions
- Preheat the grill to high heat, 450° to 550°.
- Coat the tuna in olive oil and season with salt and pepper.
- Add the tuna to the grill and cook for about 7-8 minutes per side or until dark grill marks have formed and the tuna is cooked throughout, no pink. Place the tuna on a plate and chill in the refrigerator until completely cooled.
- In the meantime, prep all the vegetables and add them to a large bowl along with the eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
- When the tuna is done cooling roughly mince it until it is in bite-size pieces and then add it to the bowl with the vegetable mixture.
- Mix until everything is well mixed in and serve.
Notes
- This salad can be made a day ahead; keep covered and chilled up to 3 days.
- Drain any excess liquid before serving, and adjust seasoning or add extra mayonnaise if needed.
- Fresh tuna can be substituted with thawed frozen tuna or canned tuna.
- Pan-searing or broiling the tuna is an alternative if a grill is not available.
User Reviews
Overall Rating
5
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