Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It's sandwich-changing.
Prep: 30 mins
Cook: 30 mins
12 ounces Albacore tuna steaks
2 tablespoons canola oil
1 tablespoon dill pickle juice (from jar)
1/2 tsp. kosher salt
1/2 tsp. course ground black pepper
1/4 tsp. celery salt
3 tablespoons light mayonnaise
1 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. champagne vinegar
½ tsp. kosher salt
1 hard-boiled egg
1/3 cup celery, diced (1 stalk)
1 dill pickle spear, diced
1 tablespoon onion, minced
1Place the tuna steaks in a zip-top bag. Add 2 tablespoons canola oil, pickle juice, ½ teaspoon salt, pepper and celery salt into the bag. Toss to coat and allow flavors to blend for 20 minutes at room temperature.
2Heat the grill to medium-high heat. Place the steaks on the grill. Grill for 6 minutes. Don’t move the steak while it’s cooking. It will sear and easily flip when ready.
3After about 6 minutes, flip and grill for another 6 minutes. Remove from grill and let cool at room temperature.
4In a bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar and ½ teaspoon salt.
5Break the tuna steaks up with your fingers and add to the mayonnaise mixture. Stir to coat.
6Chop the hard-boiled egg and add to the tuna with the celery, pickle and onion.