Yield: 6 servings.
1½ pounds fresh tuna steaks (ahi or yellowfin)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup mayonnaise
Juice from 1 lemon
¼ cup red onion, diced
3 stalks celery, diced
3 tablespoons dill pickle juice
½ teaspoon Old Bay Seasoning
Butter lettuce (optional)
Hard-boiled eggs (optional)
Heat a heavy skillet on medium-high.
Coat tuna steaks in olive oil and season both sides with salt and pepper.
Place tuna in the hot skillet and cook for 5 to 7 minutes per side, or until there’s no pink left and the internal temperature is 145°. Place tuna on a plate and chill in refrigerator for an hour.
In a large mixing bowl, stir together mayonnaise, lemon juice, red onion, celery, pickle juice, and Old Bay.
Add chilled tuna steaks to the mixture and break them up using a fork. Mix and serve on a bed of butter lettuce with hard-boiled eggs.
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