Last updated May 8, 2018

Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It’s sandwich-changing.

mound of grilled tuna salad on lettuce leaf

Start by selecting fresh albacore tuna steaks from your fish monger. I recommend grabbing about three 4-ounce filets.

Give them a quick brine with some oil, pickle juice, salt, pepper and celery salt. These are the flavors you find in tuna salad, so by adding them to the brine, your salad will be flavored on multiple levels.

tuna steaks cooking on grill

After about 12 minutes on the grill, let the fish cool slightly, and then tear it into chunks. Already this is looking better than the canned stuff.

grilled tuna shredded on pan

For the salad dressing, combine mayo, mustard and a little acid like lemon juice and vinegar. Finish it off with some hard-boiled eggs, celery, onion and diced up pickle.

It’s delicious served on a bed of lettuce or between two slices of bread.

bowl of mixed grilled tuna salad

mound of grilled tuna salad on lettuce leaf

Grilled Tuna Salad

Course: Main Course
Cuisine: American
Keyword: grilled, potato salad, tuna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 236 kcal
Author: Christie Vanover
Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It's sandwich-changing.
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Ingredients

  • 12 ozs Albacore tuna steaks
  • 2 tbs canola oil
  • 1 tbsp dill pickle juice from jar
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp celery salt
  • 3 tbsp light mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp champagne vinegar
  • 1/2 tsp kosher salt
  • 1 hard-boiled egg
  • 1/3 cup celery diced
  • 1 pickle spear diced
  • 1 tbsp onion minced

Instructions

  1. Place 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.
  2. Heat 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.
  3. After about 6 minutes, flip and grill for another 6 minutes. Remove from grill and let cool at room temperature.
  4. In a bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar and ½ teaspoon salt.
  5. Break the tuna steaks up with your fingers and add to the mayonnaise mixture. Stir to coat.
  6. Chop the hard-boiled egg and add to the tuna with the celery, pickle and onion.
  7. Enjoy on a bed of lettuce or as a sandwich.
Nutrition Facts
Grilled Tuna Salad
Amount Per Serving
Calories 236 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 80mg27%
Sodium 1072mg47%
Potassium 266mg8%
Carbohydrates 2g1%
Sugar 1g1%
Protein 21g42%
Vitamin A 1990IU40%
Vitamin C 0.7mg1%
Calcium 23mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.