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Grilled Tuna Salad

Servings: 3 cups

Ingredients

  • 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

Instructions

  • 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.

Notes

1 serving = ~295 calories, 16g fat, 3 carbs, 30g protein

Nutrition

Serving: 1g