Homemade Fresh Tuna Salad Recipe
Leave the can on the shelf because this fresh tuna salad is loaded with grilled ahi and vegetables in this mouthwatering recipe.
- two 10 ounce fresh tuna fillets
- 2 tablespoons olive oil
- 1 peeled and small diced red onion
- 3 small diced stalks of celery
- 2 small diced pickles
- 2 tablespoons roughly minced capers
- 1 finely minced garlic clove
- 4 small-diced hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- salt and pepper to taste
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.
Make-Ahead – You can make this up to 1 day ahead of time.
How to Store – Cover and chill for up to 3 days. This will not freeze well.
If you plan on serving this the next day, drain off any excess liquid and re-season with salt, pepper, and toss with a little more mayonnaise.
You can substitute out the fresh tuna in this recipe with frozen-thawed, or even canned.
Feel free to pan-sear or broil the tuna if you do not have access to a grill.