Fresh Tuna Salad

by Billy Parisi on Chef Billy Parisi

Ingredients

• two 10 ounce fresh tuna fillets
• 2 tablespoons olive oil
• 1 peeled and small diced red onion
• 3 small, diced stalks of celery
• 2 small, diced pickles
• 2 tablespoons roughly minced capers
• 1 finely minced garlic clove
• 4 small-diced hard-boiled eggs
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• salt and pepper to taste

Instructions

1. Preheat the grill to high heat, 450° to 550°.
2. Coat the tuna in olive oil and season with salt and pepper.
3. Add the tuna to the grill and cook for about 7-8 minutes per side or until dark grill marks have formed and the tuna is cooked throughout, no pink. Place the tuna on a plate and chill in the refrigerator until completely cooled.
4. In the meantime, prep all the vegetables and add them to a large bowl along with the eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
5. When the tuna is done cooling roughly mince it until it is in bite-size pieces and then add it to the bowl with the vegetable mixture.
6. Mix until everything is well mixed in and serve.

Photo: Chef Billy Parisi