AMAZING FRESH Tuna Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and higher in protein.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned sardines

Fresh tuna is leaner, while sardines are often less expensive.

Pull fresh tuna out of the refrigerator and coat each side with olive oil.

Season both sides of the tuna with salt and pepper from about a foot away.

Preheat the grill to between 450 and 550 degrees Fahrenheit.

Grill the tuna for 7 to 8 minutes until cooked through but not dried out.

Remove the grilled tuna from the grill and place it on a plate to cool completely in the refrigerator.

Small dice a medium-sized red onion and add it to a mixing bowl.

Small dice celery and add it to the bowl with the onion.

Small dice pickles and add them to the bowl; suggest using homemade pickles for better flavor.

Roughly mince capers and add them to the bowl with the vegetables.

Finely mince or press a garlic clove and add it to the bowl.

Run hard-boiled eggs through an egg slicer, then small dice them and add to the bowl.

Roughly chop the cooled grilled tuna and add it to the bowl with the other ingredients.

Add mayonnaise and dijon mustard to the bowl.

Squeeze the juice of half a lemon into the mixture.

Season with salt and fresh cracked black pepper, or use seasoning salt like Lowry's or Old Bay.

Combine all ingredients together using a rubber spatula.

Optionally add tabasco sauce for heat and flavor.

Serve immediately or refrigerate until ready to serve.

Plate the tuna salad on a slice of toasted whole wheat sourdough bread with butter leaf lettuce and optional toppings like tomatoes, onions, or micro greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens