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.
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.
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.
Grilled Tuna Salad
Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It's sandwich-changing.
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.
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.
After about 6 minutes, flip and grill for another 6 minutes. Remove from grill and let cool at room temperature.
In a bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar and ½ teaspoon salt.
Break the tuna steaks up with your fingers and add to the mayonnaise mixture. Stir to coat.
Chop the hard-boiled egg and add to the tuna with the celery, pickle and onion.