5 from 39 votes
Homemade Fresh Tuna Salad Recipe
Homemade Fresh Tuna Salad blends grilled fresh tuna with crisp diced celery, onions, pickles, capers, and hard-boiled eggs, dressed in a mixture of mayonnaise, Dijon mustard, and lemon juice. The tuna is cooked on a high-heat grill until fully seared and then cooled before being roughly minced and combined with the fresh, savory ingredients for a textured, flavorful salad.
Prep Time
10 mins
Cook Time
15 mins
Servings:
6
Course:
Main Course, Lunch
Cuisine:
American
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.
Cup of Yum
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.