Fresh Tuna Salad. Recipe

Name: Fresh Tuna Salad.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices); 1/2 cup pure olive oil; Salt and freshly ground black pepper ( to taste); 1/2 teaspoon red pepper flakes; Zest and juice of 1 large lemon; 1 teaspoon Herb de Provence; 3 hard boiled eggs (chopped the size you like); 3 celery stacks preferably with the leaves (thinly sliced); 3 medium kosher dill pickles (peeled and diced small); 1 bunch scallions (chopped, green and white parts); 1 tablespoon flat leaves parsley (chopped); 1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)

Servings: persons

1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices)
1/2 cup pure olive oil
Salt and freshly ground black pepper ( to taste)
1/2 teaspoon red pepper flakes
Zest and juice of 1 large lemon
1 teaspoon Herb de Provence
3 hard boiled eggs (chopped the size you like)
3 celery stacks preferably with the leaves (thinly sliced)
3 medium kosher dill pickles (peeled and diced small)
1 bunch scallions (chopped, green and white parts)
1 tablespoon flat leaves parsley (chopped)
1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)

1
In a glass baking dish combine olive oil, lemon juice and zest, salt and black pepper, red pepper flakes and Herb de Provence.
2
Place tuna slices onto the baking dish and turn them a few times to cover with the marinade. Leave it to marinade for as long as the oven is preheating.
3
Preheat oven to 425 degrees. F. Bake tuna in the marinade for 20 minutes, turning ones, half time of the baking.
4
Take out the tuna to a plate and cool to room temperature. Strain the marinade and add mayonnaise, whisk together until combined. This is the dressing.
5
In a mixing bowl combine all the chopped ingredients. With a fork flake tuna to bite size pieces, and fold in to other ingredients; then pour the dressing (leave some to spread on the top) and carefully mix it in. Chill before serving.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices), 1/2 cup pure olive oil, Salt and freshly ground black pepper ( to taste), 1/2 teaspoon red pepper flakes, and more.

Yes, Fresh Tuna Salad. falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Tuna Salad.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions