No cans needed here. Just you, your Traeger and some fresh tuna steaks...oh, and a few other 'lil mixin's.
The secret to these creamy mouthfuls is a smoked mayo, enhanced with a pinch of chipotle chile powder. This is best made on a cold day to maintain a low smoking temperature (if you're cold smoker-less) but there are definitely some easy work-arounds.
It's smooth yet crunchy, smoky and bright and more than anything else it will be the last way you'll ever make tuna salad again.
GRILLED TUNA SALAD WITH SMOKY & SPICY MAYO
PREP TIME: 5 minutes
COOK TIME: 1 hour 8 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Mesquite or Alder
SERVES: 6 to 8
INGREDIENTS
2 fresh tuna steaks
Traeger Salmon Shake
2 tablespoons olive oil
2 tablespoons minced celery
2 tablespoons diced green onion
1 tablespoon minced basil or flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
1/4 teaspoon chipotle chile powder
Freshly ground black pepper, to taste
2 tablespoons capers
Freshly squeezed lemon juice (optional)
PREPARATION
Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes).
Season the tuna steaks on all sides with the Salmon Shake.
Put the mayonnaise in a small baking dish. Place both the tuna steaks and the mayonnaise on the grill to smoke. Put a towel underneath the baking dish containing the mayo to prevent it from getting too hot. If it starts to get too hot, you could also place the dish in an ice bath. If you have a cold smoker, you don't even have to worry about it.
Smoke the mayo for 10 minutes. Stir it and smoke for another 10 minutes. Smoke the tuna steaks for 30 minutes to an hour (depending on how much smoke you want to taste).
After they've finished smoking, remove from the grill and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes. Drizzle the olive oil on both sides of the tuna.
Grill the tuna for about 6 to 8 minutes, flipping the tuna halfway through. (or until done to your fish liking)
After the tuna has cooled, gently flake the tuna apart and toss with the celery, green onion, and basil/parsley. Add the mayonnaise, mustard, chipotle chile powder, capers and season with pepper, to taste. Lightly stir to combine. Add lemon juice, to taste, if using.
Serve the tuna salad all by itself or slap it on a soft roll.
PRINTABLE RECIPE: