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mound of grilled tuna salad on lettuce leaf

Grilled Tuna Salad

Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It's sandwich-changing.
4.49 from 45 votes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4


  • 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


  • 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.
  • Enjoy on a bed of lettuce or as a sandwich.


Calories: 236kcalCarbohydrates: 2gProtein: 21gFat: 14gSaturated Fat: 2gCholesterol: 80mgSodium: 1072mgPotassium: 266mgSugar: 1gVitamin A: 1990IUVitamin C: 0.7mgCalcium: 23mgIron: 1.1mg
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