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.