This recipe is so far removed from the "diner" style tuna salad we grew up with - it shouldn't share the same name. The difference: fresh tuna steaks, creamy Greek yogurt, and the crunch of fresh vegetables. ​

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For the grilled tuna:

1 1/2 pounds fresh tuna steaks (1 inch thick)

1 teaspoon Old Bay Seasoning

2 teaspoon coarse salt

1 teaspoon grated black pepper

2 tablespoons olive oil

 

For the dressing:

1/2 cup Greek style yogurt

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1 spring onion

1 small stalk celery

3/4 cup cherry or grape tomatoes

 

Prepare the tuna for grilling: pat the steaks dry with a paper towel. Mix the salt, pepper, and Old Bay together in a very small bowl, sprinkle on both sides of the tuna steaks. Brush both sides of the tuna steaks with the olive oil. Place on a pre-heated grill (the grill should be hot) and cook (without moving them) for 2 1/2 minutes. Turn and grill the other side for another 2 1/2 minutes. Remove from the grill and allow to rest for 10 minutes. The center of the tuna will be rare, otherwise the result is a very tough and rubbery tuna* (see Notes).

 

Place the yogurt, mayonnaise, and lemon juice in a medium bowl. Blend well. Chop the spring onion and celery to a fine dice, add to the dressing. Slice the grape (or cherry) tomatoes into quarters and add to the dressing. 

 

Chop the tuna steaks into approximately 1-inch cubes and add to the dressing. Toss well to coat. Chill at least 1 hour. Serve as a sandwich filling, or on a bed of fresh greens.

Yield: 4 servings.