Grilled Tuna Salad
Try making grilled tuna salad with fresh tuna steaks instead of using canned tuna. It's sandwich-changing.
Servings: 4
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
- 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.
Nutrition
Calories: 236kcal | Carbohydrates: 2g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 1072mg | Potassium: 266mg | Sugar: 1g | Vitamin A: 1990IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1.1mg