A Year-Round Guide to Franklin and Nantahala

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

Rosemary and Goat Cheese Strata

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

Fresh Tuna Salad

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.

print it

This story was published on May 20, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.