Homemade Fresh Tuna Salad

Learn how to make the best creamy tuna salad with fresh ahi tuna! This Fresh Tuna Salad Recipe is so simple, yet refreshing and bursting with flavor!

📝 Ingredients

• 1 pound Fresh Tuna Steaks (Ahi, Yellowfin or Albacore (roughly 16-20 ounces))
• Sea Salt & Ground Black Pepper ( – to taste)
• Good Olive Oil (– to taste)
• 1 large Clove Garlic (– grated or smashed and finely minced into a paste)
• 3/4 Cup Mayonnaise ((or Greek Yogurt))
• 1 1/2 TBS Fresh Lemon Juice
• 2 tsp Dijon Mustard
• 1 tsp Prepared White Horseradish (– or more to taste)
• 1 tsp Worcestershire ((OR Soy Sauce))
• 4-5 whole Scallions (– thinly sliced (heaping 1/2 cup) (substitute: 2 scallions + 1 medium shallot))
• 3 medium Ribs Celery (– finely chopped (about 3/4 cup))
• 2 TBS Capers (– drained & finely chopped)
• 2 TBS Fresh Dill (– finely chopped, or more to taste)
• Optional Mix-ins: Toasted Pine Nuts, Snipped Fresh Chives, Parsley, Hard Boiled Eggs, Pickles, Avocado

👨‍🍳 Instructions

1. 1Cook Tuna: You can cook tuna on the stove-top and grill or poach it if you like! I recommend cooking the tuna to YOUR liking! I prefer mine medium-rare, which is about 1 ½ to 3 minutes per side depending upon thickness. (SEE NOTES for poaching instructions!)o Poach in Oil: Recommended for best tasting fresh tuna. See notes for full poaching instructions.o Pan Sear: Pat the tuna dry and season both sides generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Once the oil shimmers, add the tuna to the pan. Cook, 3-6 minutes per side, depending upon the desired doneness. Transfer tuna to a clean work surface and allow it to cool completely.o Grill: Preheat grill or grill pan over medium-high heat (450-degrees F). Coat the tuna in oil and season both sides generously with salt and pepper. Add the tuna to the grill and cook for 3-6 minutes per side, depending upon the desired doneness. Transfer tuna to a clean work surface and allow it to cool completely.
2. 2Mix dressing: In a glass measure or small bowl, combine the garlic, mayonnaise, mustard, lemon juice, horseradish, and Worcestershire. Season with scant 1/4 tsp salt and a scant 1/8 tsp black pepper. Whisk until well combined. Taste and adjust for seasoning. (Tip: You can make the sauce up to 4 days in advance.)
3. 3Mix veggies: Combine veggies + add some dressing: Add to a large mixing bowl, the scallions, celery, capers, and dill to the bowl. Stir to combine. Add ½ of the sauce and stir to combine. Set aside.
4. 4Add fresh tuna: Flake Tuna and add to salad: When the tuna is completely cool, cut or flake it into generous bite-size cubes and add it the bowl. Gently fold the mixture together if you like large chunks of tuna in your salad; or stir if you prefer a smoother tuna salad. Taste and adjust for seasoning and creaminess, adding more sauce as desired.
5. 5Serve: If adding any of your favorite tuna salad mix-ins, such as pine nuts or hard-boiled eggs, fold them into the salad now. Garnish with more fresh herbs. Serve and enjoy!