Turn your tuna salad up a notch by using grilled fresh tuna steaks instead of canned tuna. You’ll find between the fresh tuna and the char of the grill, you can make a healthier lunch without mounds of mayonnaise.
I love mayo, but we all know it’s not the healthiest condiment of choice. Its counterparts like mustard and ketchup have much fewer calories and fat.
So in order to create this healthier recipe, I got my flavor from the grill.
I pre-seasoned the fresh tuna steaks with the flavors of tuna salad: pickle juice and celery salt. And they’re flash marinated with some Mazola Corn Oil. I’m working with Mazola to create summer grilling recipes because I like that their corn oil has plant sterols that can help lower cholesterol.
After a nice char on the grill, the tuna steaks flake beautifully and are moist and ready for a variety of mix-ins.
I used light mayonnaise and punched up the flavors with Dijon mustard, lemon juice and champagne vinegar. I like the smooth acidic taste of champagne vinegar, but you can use any style vinegar that you like.
Since I was a kid, I’ve enjoyed hard-boiled eggs in my tuna salad, but for this healthier version, I omitted the yolk.
This recipe makes 3 cups of tuna salad and each cup is around 300 calories each packed with 30 grams of healthy proteins.
- 12 ounces Albacore tuna steaks
- 2 tablespoons Mazola Corn Oil
- 1 tablespoon dill pickle juice (from jar)
- 1/2 tsp. kosher salt
- 1/2 tsp. course ground black pepper
- 1/4 tsp. celery salt
- 3 tablespoons light mayonnaise
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. champagne vinegar
- ½ tsp. kosher salt
- 1 hard-boiled egg (white only)
- 1/3 cup celery, diced (1 stalk)
- 1 dill pickle spear, diced
- 1 tablespoon onion, minced
Place the tuna steaks in a zip-top bag. Add 2 tablespoons Mazola Corn Oil, pickle juice, 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 tsp. kosher salt.
Break the tuna steaks up with your fingers and add to the mayonnaise mixture. Stir to coat.
Chop the hard-boiled egg whites and add to the tuna with the celery and pickle.
Enjoy on a bed of lettuce or as a sandwich.
1 serving = ~295 calories, 16g fat, 3 carbs, 30g protein