Grilled Albacore Tuna Salad with Lemon-Dijon Dressing
Grilled Albacore Tuna Salad
Grilled albacore tops mixed greens, tomatoes, cucumber and avocado in this salad for two. A lemon-Dijon dressing adds tang, while optional capers provide a briny finish. Prepare the vegetables and dressing before grilling.
Serves: 2. Allow about 30 minutes with thawed, portioned fish; preheating and cooking time depend on your grill and the thickness of the tuna.
Ingredients
Tuna
- 2 albacore portions, about 6 oz each
- 1 tablespoon cooking oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Salad
- 4 cups washed and dried mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/2 avocado, diced near serving time
- 1/4 cup sliced cucumber
- 1 tablespoon drained capers, optional
Lemon-Dijon Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice, or to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Black pepper and optional salt
Instructions
- Prepare the salad. Wash and cut the vegetables before handling raw fish. Keep them refrigerated while preparing the grill.
- Make the dressing. Whisk olive oil, lemon juice, mustard and honey. Season to taste, accounting for the saltiness of any capers.
- Prepare the tuna. If frozen, thaw in the refrigerator according to package directions, including any instructions about opening or removing wrapping. Pat dry, brush with cooking oil and season with paprika, garlic powder, salt and pepper.
- Grill. Preheat a clean grill to medium-high, leaving a cooler area available. Brown the tuna on both sides. If the outside browns before the center is ready, move the fish to the cooler area to finish. Use a wide spatula for turning.
- Check and slice. Cook to 145°F internally, checking the thickest part with a thermometer. Transfer to a clean board and slice across the grain with clean utensils.
- Assemble. Divide the greens and vegetables between two plates. Add tuna and drizzle with dressing to taste. Serve promptly.
The fish endpoint follows FoodSafety.gov cooking guidance. A fixed two- or three-minute interval per side cannot establish doneness for every thickness. Remove the fish when it reaches the cooking target rather than leaving it on the grill unnecessarily.
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Variations and Preparation Tips
A grill pan or heavy skillet can replace the outdoor grill: brown the surfaces, lower the heat as needed and use the same internal-temperature check. Add roasted peppers or zucchini for more vegetables, or a fully hard-boiled egg for another topping.
Keep dressing, greens and fish separate when preparing components ahead. Refrigerate perishable ingredients promptly and assemble close to serving so the greens remain crisp. Add avocado at the end. Check condiment labels for allergens; optional eggs or nuts introduce additional allergens.
Choosing Albacore for This Recipe
Frozen Albacore Tuna is available in 5 lb and 10 lb order options, shipped with dry ice. The recipe uses 12 oz of usable fish, not a whole retail pack. Confirm the current cut and piece sizes if you need ready-sized portions.
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Fresh Whole Albacore Tuna requires preparation before portioning. Confirm the fish's current weight and preparation; whole-fish weight is not equivalent to usable boneless meat.
More Albacore Recipes
For a creamy filling made with cooked, flaked fish, see albacore tuna salad and sandwiches. For a warm handheld meal, try albacore tacos with mango.
Read the albacore guide for flavor and nutrition context, or browse the Tuna Collection.
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