Fresh Tuna Salad Recipe: Grilled Ahi & Veggie Delight
Grill fresh ahi tuna, mix with crisp celery, red onion, pickles, capers, and creamy mayo-Dijon dressing. Quick 25-minute meal, perfect for lunches or sandwiches. Use canned tuna if needed!
Ingredients
- 2 fresh tuna fillets 10 ounces each
- 2 tablespoons olive oil
- 1 red onion peeled, diced small
- 3 celery stalks diced small
- 2 pickles diced small
- 2 tablespoons capers minced
- 1 garlic clove finely minced
- 4 hard-boiled eggs diced small
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Step 1: Preheat the grill
- Heat your grill to high (450°F–550°F). Clean and oil the grates to prevent sticking.
- Step 2: Season the tuna
- Rub olive oil over the tuna fillets. Sprinkle with salt and pepper on both sides.
- Step 3: Grill the tuna
- Place the tuna on the grill. Cook for 7–8 minutes per side until charred and fully cooked (no pink inside). Let it cool completely in the fridge.
- Step 4: Prep the veggies and dressing
- In a large bowl, mix onion, celery, pickles, capers, garlic, eggs, mayo, mustard, lemon juice, salt, and pepper.
- Step 5: Add the tuna
- Once chilled, roughly chop the grilled tuna into bite-sized pieces. Add to the bowl with the veggie mixture.
- Step 6: Combine and serve
- Gently fold everything together until well coated. Serve immediately or chill for later.
Notes
- Substitute fresh tuna with canned or frozen-thawed tuna if needed.
- No grill? Pan-sear or broil the tuna instead.
- If storing overnight, drain excess liquid and add a bit more mayo before serving.