If you love a good deli sandwich, you’re going to love this tuna pastrami.
Instead of curing beef brisket like classic pastrami, I brine and season fresh tuna steaks with my Girls Can Grill Pastrami Rub, then grill them hot and fast.
The result is a smoky, peppery, slightly tangy tuna that’s incredible sliced on its own or shredded into the best tuna salad you’ve ever had.
Table of Contents
What tuna pastrami
Tuna pastrami is an easy technique that involves brining and seasoning fresh tuna steaks with pastrami spices and then grilling them. It transforms the fish into something new.
I’ve been grilling tuna to make fresh tuna salad for years, but this method has to be my new favorite.
Tuna Pastrami
Ingredients
- 12 oz tuna steaks
- 2 1/2 cups water
- 1/4 cup Girls Can Grill Pastrami Brine
- 2 tbsp Girls Can Grill Pastrami Rub
To make tuna pastrami salad
- 1/2 cup mayonnaise
- 1 stalk celery, chopped
- 1 pickle spear, chopped
- 2 tbsp onion, minced
- 1 hardboiled egg, chopped
Instructions
- Make Brine: Mix the water and brine in a pot on the stove to dissolve. Remove from the heat and cool to room temperature.
- Brine Tuna: Place the tuna in a meat prep or zip top bag. Add the brine. Remove the air and seal the bag. Refrigerate for two days.
- Season: Remove the tuna from the brine. Rinse under cold water. Season both sides with Pastrami Rub. Place on a rack on a sheet pan and refrigerate for 2-8 hours.
- Heat Grill: Heat your grill to medium-heat with direct heat.
- Grill: Place the seasoned tuna on the grill and cook for about 6 minutes per side to an internal temperature of 145F degrees.
Tuna Pastrami Salad
- To make tuna pastrami salad, shred the cooked tuna and mix with the salad ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Tuna Steak: Look for fresh or frozen tuna steaks in the seafood aisle at your grocery store.
- Girls Can Grill Pastrami Kit: To make pastrami, you need a pastrami brine and pastrami rub.
To turn this into tuna salad, you’ll need mix ins like mayonnaise, celery, onion, pickles and hard-boiled eggs.
See the full recipe card above for servings and a full list of ingredients.
How to make tuna pastrami
This process will take you a few days, so plan ahead.
Step 1: Brine the tuna
Make a small batch of pastrami brine. You’ll need enough to cover the tuna steak completely. If you’re making more than one tuna steak, make more brine.
Place the tuna in a meat prep bag or zip-top bag. Add the brine. Remove the air and seal. Place in a bowl in the fridge for 2 days.
Step 2: Season the tuna
After the brine, rinse the tuna in the sink. Season liberally with Pastrami Rub. Then, place the seasoned tuna steak on a rack over a pan. Refrigerate for a few hours.
Step 3: Grill tuna steaks
Heat your grill to medium-high heat with a direct heat setting. Place the cured tuna on the grill. Grill for about 6 minutes per side until the internal temperature reaches 145F degrees.
Step 4: Shred tuna
Remove the tuna from the grill. Let it rest for a few minutes. Then, serve whole or shred it into a bowl.
Step 5: Make pastrami tuna salad
To make tuna salad out of tuna pastrami, mix the shredded tuna with mayonnaise and chopped celery, pickles, onions and hard-boiled eggs. Season with salt and pepper to taste.
How to serve tuna pastrami
Tuna pastrami can be served as a whole tuna steak as an entree with sides.
My favorite way to serve this recipe is as tuna salad with crackers or on sourdough bread with Swiss cheese. It makes such an amazing tuna melt – a pastrami tuna melt.
Seriously, every deli needs this!
Storage
Store leftover pastrami tuna in an airtight container in the fridge for a few days. If you’re going to freeze it, do so before making tuna salad.
GCG Pro Pitmaster Tips
- Brine the tuna for at least two days
- Let the rub cure the tuna for a few hours, overnight is even better
- Grill the fish to 145F degrees internal temperature
Frequently Asked Questions
Ahi or yellowfin tuna steaks work best for this recipe. Look for steaks that are at least an inch thick so they stay moist and hold together on the grill. Fresh is ideal, but thawed frozen tuna steaks work well too.
Tuna pastrami tastes like a beef pastrami sandwich and tuna salad sandwich had a baby. It’s a little salty with some pickled notes. It’s way more exciting than just plain tuna.
No smoker required. This tuna pastrami is brined and rubbed with pastrami spices, then finished over direct heat on a standard grill, so any grill you already own will work. You can also cook the tuna in a skillet or in the oven.
Yes. Thaw the tuna completely in the refrigerator before brining, then pat it dry so the brine and rub can do their job.
