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.