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+ servings
fresh tuna salad on bread

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.
Course lunch, Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6


  • 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.


Chef Notes:
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.