New Old-Style Tuna Salad

A fresh variation on a canned favorite, this non-tinny tuna salad will make you ditch Charlie in an instant. The recipe suggests serving it on lettuce, but we also love it in a sandwich.

 

SERVES 4 TO 6

 

TUNA RUB

¼	cup finely chopped pecan pieces
1	teaspoon kosher salt or other coarse salt
1	teaspoon fresh-ground black pepper
2	1-pound tuna steaks, approximately 1 inch thick, any skin removed
	Vegetable oil spray
6	tablespoons Enriched Mayonnaise ([>]) or other mayonnaise
½	cup minced celery
2	tablespoons minced fresh parsley
	Lettuce leaves
2	hard-boiled eggs, grated, optional, for garnish
	Minced fresh parsley, for garnish
	All-Star Pickled Starfruit ([>]) or other sweet pickles for garnish

Prepare the dry rub, combining the ingredients in a small bowl. Rub the tuna steaks with the mixture and let them sit covered at room temperature for about 30 minutes.

Fire up the grill for a two-level fire capable of cooking first on high (1 to 2 seconds with the hand test) and then on medium (4 to 5 seconds with the hand test).

Spritz the steaks with oil. Transfer the steaks to a well-oiled grate. Grill them uncovered over high heat for 2 minutes per side. Move the tuna to medium heat and continue cooking for an additional 2 to 3 minutes per side, leaving a distinctly pink center. If grilling covered, sear both sides of the fish first on high heat uncovered for 2 minutes; finish the cooking with the cover on over medium heat for 4 to 5 minutes, turning once midway.

Chill the tuna for at least 30 minutes and up to 24 hours. With a sharp knife, cut the tuna neatly into bite-size chunks. In a medium bowl, toss the tuna with the mayonnaise, celery, and parsley and mound it over the lettuce leaves on a platter. Sprinkle the hard-boiled eggs over the chilled tuna, if you like, and scatter parsley over the top. Add some pickles to the edge of the platter and serve the salad with crisp toast. We like to round out the meal with a bowl of Tomato and Tortilla Soup.