This next level tuna salad is one of those recipes where when you try it you will ask yourself “why didn’t I think of doing this before?”. I’m saying tuna salad but in local parlance we refer to it as tuna paste. So don’t let the title lead you down a path of spinach leaves and vinaigrettes. This is akin to the tuna paste that you know and love but with a lot more flavor and cost benefits. We’re using fresh tuna from the market instead of the canned stuff. That seemingly small difference is going to have a huge impact on the final outcome.
Next Level Tuna Salad
Ingredients
Baked Tuna
- 2 lbs raw tuna
- 1 tbsp olive oil
- 1 tsp celery seeds
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp msg
- 3 tbsp lime juice
Tuna Salad/Paste
- ½ purple onion finely chopped
- ½ scotch bonnet pepper finely chopped
- 2 cloves garlic minced
- 3 pimento peppers minced
- ½ bundle fresh dill finely chopped
- ½ bundle chadon beni finely chopped
- 3 tomatoes cubed
- ¼ cup black olives sliced
- 1 tbsp capers finely chopped
- ½ cup mayo
- 1 tbsp lime juice
Instructions
Baked Tuna
- Thaw fish to room temperature, pat dry then cut into 3/4 inch slices.
- Drizzle with olive oil then rub each piece, ensuring each piece is evenly coated.
- Combine dry ingredients into a dry rub then season fish thoroughly.
- Place one sheet of parchment paper in a baking tray then place fish into tray on a single layer.
- Cover seasoned fish with another layer of parchment paper then seal with foil.
- Cook fish in a preheated oven at 375 degrees for 25 to 30 minutes,
- Place cooked tuna in a bowl then drain any remaining liquid into the bowl.
- Use two forks to shred the tuna.
- Drizzle with lime juice.
- Allow to cool before assembling the rest of the dish.
Tuna Salad/Paste
- Combine ingredients in a large bowl.
- Adjust lime juice, mayo and pepper to your taste preference.
- Garnish with fresh dill to serve.
Video
Notes
Cooking The Raw Tuna
This is a simple process that requires simple pantry staples. The key to cooking tuna perfectly is making sure the fish is at room temperature, not chilled and definitely never frozen. For optimal results we also want to bake our tuna in parchment paper. This process allows the fish to steam, which incorporates the seasoning into the meat and retains moisture.Making The Tuna Paste
This is the part of the process we are familiar with but we're adding a few extra ingredients for some razzle dazzle. Considering the fact that we went out of our way to purchase fresh tuna in the market then went through the hassle of cooking it, it's only right that we add a little flair to this dish. These extra "touches" result in an extremely delicious tuna paste. In addition to the fresh tuna, this preparation makes it next level! Tried this recipe?Let us know how it was!
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