Grilled Tuna Salad. The adult version of a classic favorite!

I admit it, I do like the mayo, relish, and onion version of tuna salad. You know, the kind you make from the canned stuff. It’s quick, easy, and an old stand-by lunch from the kitchen.
But since I’m such a foodie-geek, I wanted to gourmet it up here and try something new. I wanted to have something that gave a very light flavor profile to a gorgeous piece of tuna I bought at my local market.

This turned out exactly how I wanted it to! Dill is a dainty, perfume-y, non-over-powering herb that fits the bill for flavor. (And it’s fun to grow!) The small amounts of seasonings I added here were just enough to bring out the flavor of the fish without taking it over.

All in all, this one is a keeper. I hope you’ll give it a try!

Grilled Tuna Salad

Connie Taylor

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Course Main Course

Cuisine American

Servings 3 – 1/2 Cup Servings

Ingredients

1 half lb tuna steak
olive oil for coating
salt and pepper
The Dressing
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp salt
1/4 tsp ground mustard
1/2 tbsp fresh dill weed
1/4 tsp fenugreek
1 tsp honey
1/2 tbsp finely minced red onion
1 small garlic clove minced
olive oil I don’t really measure

Instructions

Allow tuna to come to room temp. Preheat grill to high.
In a medium bowl, combine all ingredients for the dressing except the olive oil. Wisk the oil in a drizzle at a time to desired consistency (the same as you would for a vinaigrette). Set aside.
Lightly brush tuna with olive oil and season with salt and fresh ground pepper. Grill tuna to 125 degrees F internal temp. Allow to cool slightly. Break the meat up into large flakes and coat with the dressing.
Serve with crackers, toasted bread, or as a sandwich.