I make this tuna salad whenever I want something that feels fresh, sturdy, and just a little elegant without any fuss. It’s the kind of dish that works for a quick lunch, a picnic, or a light dinner with crusty bread. There’s texture from crunchy celery and pickles, brightness from lemon and capers, and real substance from grilled tuna and hard-boiled eggs.

I like that the tuna is grilled and cooled before mixing — it gives a clean, meaty bite that you don’t get from canned fish. The dressing is simple and forgiving: mayonnaise, Dijon, and lemon, with garlic driving the flavor and capers adding a briny lift. It all comes together in one big bowl.

Ingredient Notes

This section lists the exact ingredients used in the recipe and a quick note about what each does or how to handle it. I keep the original ingredient phrasing here so you can match quantities precisely.

Ingredients

two 10 ounce fresh tuna fillets — the main protein; grilling and cooling them gives a firm, meaty texture for the salad.
2 tablespoons olive oil — used to rub the tuna so it sears cleanly and doesn’t stick to the grill.
1 peeled and small diced red onion — provides crisp sharpness; small dice keeps the bite balanced.
3 small, diced stalks of celery — for crunch and freshness; dice small so it mixes evenly.
2 small, diced pickles — brings tang and crunch; use dill or bread-and-butter based on preference.
2 tablespoons roughly minced capers — add briny, salty pops; mince so they distribute through the salad.
1 finely minced garlic clove — provides a background savory note; mince fine to avoid raw garlic bites.
4 small-diced hard-boiled eggs — add creaminess and body; dice small for even texture.
1/3 cup mayonnaise — the base of the dressing; holds everything together and softens edges.
1 tablespoon Dijon mustard — brightens and adds a mild sharpness to the dressing.
2 teaspoons lemon juice — adds acidity and lifts flavors; fresh-squeezed is best.
salt and pepper to taste — finish the salad; adjust at the end after tasting.

Stepwise Method: Homemade Fresh Tuna Salad Recipe

Preheat the grill to high heat (450–550°F).
Pat the two tuna fillets dry with paper towels. Rub both fillets with the 2 tablespoons olive oil and season both sides with salt and pepper.
Place the tuna fillets on the hot grill and cook about 7–8 minutes per side, or until dark grill marks form and the tuna is cooked through (no pink).
Transfer the cooked tuna to a plate and refrigerate until completely cooled.
While the tuna cools, prepare the other ingredients: peel and small-dice the red onion; small-dice the 3 celery stalks; small-dice the 2 pickles; roughly mince the 2 tablespoons capers; finely mince the garlic clove; small-dice the 4 hard-boiled eggs.
In a large bowl, combine the diced red onion, celery, pickles, minced capers, minced garlic, diced hard-boiled eggs, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice, and salt and pepper to taste. Stir to combine.
When the tuna is completely cooled, roughly mince it into bite-size pieces and add it to the bowl with the vegetable and egg mixture.
Gently mix until everything is evenly combined. Taste and adjust salt and pepper if needed, then serve.

Why It’s My Go-To

This tuna salad hits the balance I look for: satisfying protein, crunchy bits, creamy binder, and bright acidity. Grilling the tuna instead of using canned fish gives the dish an immediate upgrade — it feels fresher and more composed. The small dice on the aromatics and eggs means every forkful has a bit of everything.

It’s also flexible. Once you have the core technique (grill, cool, mince, toss), you can scale it up for guests, spoon it onto toast for a quick lunch, or serve it chilled on salad greens. It keeps well for a couple of days, and the flavors deepen in the fridge.

Vegan & Vegetarian Swaps

Replace the tuna and eggs with a can of rinsed chickpeas (mashed slightly) for a chickpea “tuna” salad with similar texture and protein.
Use smashed firm tofu or lightly smoked tempeh instead of tuna to keep a similar bite and body for vegetarians.
Swap mayonnaise for vegan mayo and omit the fish entirely for a fully plant-based version; keep the capers and pickles for the briny note.

Toolbox for This Recipe

Outdoor or indoor grill (or a very hot cast-iron skillet if you don’t have a grill).
Paper towels for drying the tuna.
Sharp chef’s knife and cutting board for fine dicing and mincing.
Large mixing bowl and a sturdy spoon or spatula for combining the salad.
Plate for cooling the tuna and refrigerator space to chill it completely before mixing.

Avoid These Mistakes

Grilling at too low a temperature — you want a hard sear quickly; high heat gives those dark grill marks and a clean crust.
Mixing the tuna while it’s still warm — that will make the mayo loosen and the eggs break down; cool the fish completely first.
Over-mincing the capers or pickles into a paste — keep small pieces so you get pops of brine and crunch.
Under-seasoning at the end — salt and pepper can vary based on your capers and pickles, so always taste before serving.

In-Season Swaps

Move with the seasons to keep this salad bright: in summer, swap the pickles for a small handful of diced fresh cucumber and add a few halved cherry tomatoes for juiciness. In late summer and early fall, diced roasted red peppers work nicely. In winter, thinly sliced fennel can replace some of the celery for an aromatic crunch.

Cook’s Notes

Two practical points I always remind home cooks: first, the size of your dice matters. Small, consistent dice on onion, celery, eggs, and pickles means every bite is balanced. Second, handle the tuna gently when you mince it — you want bite-sized flakes, not mush. Use a sharp knife and a light hand.

If you prefer a looser dressing, you can add an extra teaspoon of lemon juice or a splash more mayonnaise, but adjust sparingly and taste as you go. The capers are salty; add final salt very carefully.

Storage Pro Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. The texture softens over time, so consume within that window for best quality.
If you plan to make it ahead, store the tuna separately from the mayo mixture and combine just before serving — this preserves texture and keeps the tuna from over-salting.
Freeze is not recommended — mayonnaise and eggs separate when frozen, and the texture of the tuna will change.

Frequently Asked Questions

Can I use canned tuna? Yes. If short on time, substitute two 5–7 oz cans of tuna (drained). Skip the grill steps, flake the canned tuna, and fold it into the mayo mixture. The flavor will be different but still tasty.
How can I tell when the tuna is cooked through? The recipe instructs to cook until there’s no pink. For safety and the intended texture here, look for firm flesh and opaque color throughout.
Can I reduce the mayonnaise? You can use less mayo and replace part of it with plain yogurt for a tangier, lighter dressing. Keep in mind this will change moisture and tang levels.
How important are the capers? They add a briny accent that balances the richness of mayo and tuna. If you don’t have capers, increase the pickles slightly and add an extra squeeze of lemon.

The Last Word

This Homemade Fresh Tuna Salad Recipe is straightforward, reliable, and a little special because of the grilled tuna. It’s a great recipe to keep in rotation when you want something quick that still feels thoughtful. The technique — sear, cool, dice, and toss — is simple but delivers texture and clarity of flavor. Make it your own by adjusting the pickles, capers, or herbs, and enjoy how fast it comes together.

Print Recipe Save it for later

Homemade Fresh Tuna Salad Recipe

Grilled fresh tuna mixed with diced vegetables, capers, hard-boiled eggs, mayonnaise and Dijon for a hearty tuna salad.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Servings: 6 servings

Ingredients

two 10 ounce fresh tuna fillets
2 tablespoonsolive oil
1 peeled and small diced red onion
3 small diced stalks of celery
2 small diced pickles
2 tablespoonsroughly minced capers
1 finely minced garlic clove
4 small-diced hard-boiled eggs
1/3 cupmayonnaise
1 tablespoonDijon mustard
2 teaspoonslemon juice
salt and pepper to taste

Instructions

Preheat the grill to high heat (450–550°F).
Pat the two tuna fillets dry with paper towels. Rub both fillets with the 2 tablespoons olive oil and season both sides with salt and pepper.
Place the tuna fillets on the hot grill and cook about 7–8 minutes per side, or until dark grill marks form and the tuna is cooked through (no pink).
Transfer the cooked tuna to a plate and refrigerate until completely cooled.
While the tuna cools, prepare the other ingredients: peel and small-dice the red onion; small-dice the 3 celery stalks; small-dice the 2 pickles; roughly mince the 2 tablespoons capers; finely mince the garlic clove; small-dice the 4 hard-boiled eggs.
In a large bowl, combine the diced red onion, celery, pickles, minced capers, minced garlic, diced hard-boiled eggs, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice, and salt and pepper to taste. Stir to combine.
When the tuna is completely cooled, roughly mince it into bite-size pieces and add it to the bowl with the vegetable and egg mixture.
Gently mix until everything is evenly combined. Taste and adjust salt and pepper if needed, then serve.

Equipment

Grill
Paper Towels
Large Bowl
Plate
Knife

Notes

Notes
Chef Notes:
Make-Ahead
– You can make this up to 1 day ahead of time.
How to Store
– Cover and chill for up to 3 days. This will not freeze well.
If you plan on
serving this the next day, drain off any excess liquid and re-season with salt, pepper, and toss with a little more mayonnaise.
You can substitute out
the fresh tuna in this recipe with frozen-thawed, or even canned.
Feel free to pan
-sear or broil the tuna if you do not have access to a grill.