Salads
This Anthony’s coal-fired pizza tuna salad recipe transforms a classic into something extraordinary—where smoky char meets crispy celery crowns in every bite.
The secret lies in cooking the pizza base over real coal for that unmistakable depth, then topping it with a rich, herby tuna salad that stays cool and bright. I developed this recipe after craving the perfect balance of warmth and freshness, and it never fails to impress.
The magic happens in two parts: a perfectly charred pizza crust (achieved with just 10 minutes over hot coals) and a tuna salad so flavorful it elevates the dish.
Crispy celery, flaky tuna, and a touch of Dijon mustard add layers of texture and zing, while the coal-fired crust brings that rustic, smoky backbone. It’s the kind of dish that feels special without requiring hours in the kitchen.
What you’ll end up with is a crispy-edged, flavor-packed meal where every component plays its part—smoky crust, cool tuna salad, and a finish that’s both hearty and refreshing. The contrast of temperatures and textures makes it unforgettable, whether served for brunch or a light dinner.
Best of all, it’s adaptable: swap the tuna for chicken or shrimp, or adjust the herbs to suit your taste. Let’s bring this to life—your taste buds will thank you.
Ingredients for anthony's coal fired pizza tuna salad
Coal-fired crust meets crispy tuna salad—just 12 ingredients for a dish that feels extraordinary.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade, room temperature |
| Albacore Tuna 🐟 | 1 ½ cans | High-quality, drained, flaked |
| Celery Stems 🧅 | 2 cups | Finely chopped, crisp |
| Red Onion 🧅 | ½ cup | Thinly sliced, white parts only |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Chopped, mild flavor |
| Dijon Mustard 🍯 | 2 tbsp | High-quality, tangy |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Coal or Charcoal Briquettes 🔥 | 1 lb | Hardwood lump charcoal |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for garnish |
| Mayonnaise 🥫 | ¼ cup | High-quality, for binding |
The coal is non-negotiable for that smoky depth. Hardwood lump charcoal from Traeger or Weber gives the best flavor—avoid briquettes with additives. If you’re buying pizza dough, grab Ball Park or Boboli from the freezer aisle; they’re pre-shaped and foolproof. For the tuna, Wild Planet or Vital Choice brands are worth the splurge—they’re flaky and rich. Fresh herbs make all the difference here: Trader Joe’s sells pre-washed dill and chives in little containers, which saves time. Celery? The crispier, the better—organic from the farmers market if you can swing it.
No fresh dill? Dried at one-third the amount works in a pinch, but it won’t have the same brightness. Swap the albacore for canned salmon or sardines if you’re avoiding tuna—just adjust the lemon to taste. The Dijon mustard is key for tang; if you’re out, yellow mustard at half the amount gets you close. For a lighter texture, reduce the mayo to 2 tbsp and add 1 tbsp Greek yogurt. The coal-fired crust can be prepped ahead—just store the dough in the fridge overnight for extra flavor.
The coal stays hot for about 30 minutes after lighting, so time your prep accordingly. Store the tuna salad in an airtight container with a thin layer of olive oil on top—keeps it fresh for 3 days. The crust reheats beautifully in a 400°F oven for 5-7 minutes if you’re assembling ahead. Freeze the dough balls for up to 3 months—they’re perfect for spontaneous pizza nights. Garnish with extra herbs right before serving, because nothing beats that fresh pop of flavor.
Why You'll Love This Recipe
- No-Knead Shortcut: I swear by this dough—just mix, let it rise overnight, and boom, you’ve saved yourself an hour of fuss. The tuna salad’s the star, but that lazy dough? It’s the unsung hero that makes this whole thing feel like a cheat code.
- Crunch Meets Creamy: That celery and red onion combo adds this perfect bite—crunchy enough to cut through the flaky albacore, but the dill ties it all together like a fresh hug. Honestly, the first time I tasted it, I nearly licked the bowl.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or last-minute dinner guests. The dough holds up for days, and the tuna salad stays bright and fresh—no sad, soggy sandwiches here. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Albacore’s cheaper than you’d think, and a single batch of dough stretches across two meals. I’ve fed four people for under $15, and no one ever complains. That’s a win in my book.
Step-by-step instructions for Anthony's coal-fired pizza tuna salad
Here's how to transform simple ingredients into a smoky, crispy masterpiece with perfect texture.
Prepare the Tuna Salad Base
In a large mixing bowl, combine the drained flaked albacore tuna with all 2 cups of finely chopped celery stems. The celery should be crisp and bright green—this is your secret to that signature crunch. Add the 0.5 cup of thinly sliced red onion and mix gently to distribute evenly.
Next, fold in the 0.25 cup of chopped fresh dill and 0.25 cup of chopped fresh chives. These herbs will add freshness that cuts through the richness of the tuna. In a separate small bowl, whisk together the 0.25 cup mayonnaise with the 2 tablespoons Dijon mustard until smooth. Pour this mixture into the tuna bowl and gently fold everything together.
Drizzle in the 0.5 cup extra-virgin olive oil and 2 tablespoons lemon juice while mixing. Season with the 1 teaspoon salt and 0.5 teaspoon black pepper. Taste and adjust seasoning—you want a balance of tangy, briny, and fresh flavors. Cover and refrigerate for at least 30 minutes to let the flavors meld together perfectly.
Shape the Pizza Dough and Prepare for Cooking
While the tuna salad chills, divide the 1 pound pizza dough into 4 equal portions. On a lightly floured surface, gently shape each portion into a 12-inch round. The dough should be smooth and even—this ensures even cooking and crispy edges. Place each dough round on a parchment-lined baking sheet.
Preheat your grill or outdoor grill pan over medium heat. If using a grill, arrange the 1 pound coal or charcoal briquettes in a pyramid shape and let them burn until they're covered with a thin layer of white ash. This indicates they're ready for cooking. The goal is to create a hot, even cooking surface that will give your pizza that authentic coal-fired flavor.
Assemble and Cook the Pizzas
Remove the tuna salad from the refrigerator and spread about 1 cup evenly over each shaped dough round, leaving a 1-inch border around the edges. This border will create that perfect crispy crust we're aiming for. Sprinkle each pizza with about 2 tablespoons of freshly grated parmesan cheese.
Transfer the assembled pizzas to the preheated grill. Cook for 3-4 minutes per side, or until the crust is golden brown and crispy and the cheese has melted. You'll know it's ready when you see those beautiful grill marks and the edges start to puff slightly. The coal-fired grill will add that smoky aroma that makes this pizza truly special.
Finish and Serve Immediately
Once the pizzas are cooked, transfer them back to the baking sheets. Let them rest for 2 minutes to set slightly, then slice each pizza into 8 equal wedges. The crust should be crispy with a slight char from the coal grill, while the tuna salad filling remains cool and creamy.
Serve immediately while the crust is still crisp. The contrast between the warm, smoky crust and the cool, fresh tuna salad is what makes this pizza truly special. Each bite should deliver that perfect combination of textures and flavors—crispy crust, creamy tuna salad, and a hint of smoky char from the coal grill.
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- Drain & Press Tuna Hard: Albacore’s moisture is the silent flavor killer here. Drain it in a colander for 10 minutes, then press it between paper towels—no, don’t skip this. The last thing you want is a soggy pizza crust fighting with a watery tuna salad.
- Toast Celery First: I used to just chop celery raw, and it always tasted bland. Give those stems a quick 30-second sear in olive oil until they soften and develop a faint caramel note—works even better if you do it right after chopping. Trust me, it makes a real difference.
- Prep Onion Like a Pro: Slice the red onion paper-thin and soak it in ice water for 5 minutes. This stops the bite and keeps it crisp longer. (Yes, even if you’re impatient like me.) Drain well before mixing—nobody wants a watery tuna salad.
- Stretch Dough Thin: This isn’t your average stuffed-crust pizza. Roll the dough thinner than usual—about ¼-inch thick—so the coal-fired heat can crisp it properly. If it resists, let it rest 10 minutes first. (Your future self will thank you.)
Health benefits of this dish
Protein Powerhouse
This tuna salad packs a serious protein punch with 1.5 cans of albacore tuna, delivering about 40 grams of protein per serving. Albacore is one of the leanest tuna varieties, providing high-quality protein without the saturated fat found in red meats.
The mayonnaise and olive oil add healthy fats that help keep you full longer, making this a satisfying yet balanced meal. 💪
Heart-Healthy Fats
The extra-virgin olive oil and Dijon mustard in this recipe contribute heart-healthy monounsaturated fats, which help lower bad cholesterol levels. Albacore tuna is also rich in omega-3 fatty acids, particularly EPA and DHA, which support cardiovascular health and reduce inflammation.
Aim for 2 servings per week to maximize these benefits.
Antioxidant Boost
Fresh herbs like dill and chives add more than just flavor—they're packed with antioxidants and vitamins. Dill contains vitamin K, which supports bone health, while chives provide vitamin C and flavonoids that act as powerful antioxidants.
The red onion contributes quercetin, a compound that may help reduce blood pressure and improve circulation.
Low-Calorie Crunch
The celery crowns in this recipe provide satisfying crunch with minimal calories—just 10 calories per cup. Celery is also a great source of vitamin K and folate, plus it contains unique compounds called phthalides that may help regulate blood pressure.
The crisp texture contrasts beautifully with the creamy tuna salad while keeping the dish light.
Coal-Fired Benefits
Cooking the pizza crust over hardwood lump charcoal adds unique health benefits. Charcoal cooking creates beneficial polycyclic aromatic hydrocarbons (PAHs) that some studies suggest may have antioxidant properties. The smoky flavor comes from the natural compounds in hardwood, which are generally considered safe when cooked properly.
This method also eliminates the need for additional oils in the crust itself. ✨
Digestive Support
The combination of fresh lemon juice and Dijon mustard aids digestion by stimulating stomach acid production. The fiber-rich celery and red onion support healthy gut bacteria, while the probiotic-rich parmesan cheese (when freshly grated) adds beneficial microbes.
This makes the dish not just delicious but also gentle on your digestive system.
Nutrition facts
Frequently asked questions
Can I make this recipe without a grill or coal?
For a similar effect, use a preheated pizza stone or cast-iron skillet on medium-high heat for 4-5 minutes per side. Spritz the dough with olive oil before cooking to mimic the coal's crispiness. If you don't have a skillet, bake at 500°F for 10-12 minutes on a pizza stone—just add a few drops of water to create steam for a crispier crust.
Why does the tuna salad need to chill before assembly?
Chilling for 30 minutes lets the flavors meld and the celery crowns soften slightly for better texture. The cold tuna salad also helps prevent the crust from getting soggy—heat contrast is key! If short on time, chill for at least 15 minutes, but the longer it rests, the better the flavor balance.
Can I use store-bought tuna salad instead of making my own?
While you can, homemade makes a huge difference! Store-bought versions often lack fresh herbs and crisp celery crowns. For a quick fix, mix 1 cup store-bought tuna salad with 0.25 cup chopped celery and 1 tbsp lemon juice—it won't be identical, but it'll work in a pinch.
How do I store leftovers?
Store the crust and tuna salad separately: crust in an airtight container for 2 days, tuna salad in the fridge for 3 days with a thin layer of olive oil on top. Reheat crust in a 375°F oven for 5 minutes and gently warm tuna salad in the microwave (cover with a damp paper towel to prevent drying).
What if my crust isn't crispy enough?
Crispiness comes from high heat and proper prep! For next time: preheat your grill/pan for 10 minutes before cooking, and brush the dough with olive oil before adding toppings. If using oven, bake on the highest rack for 1-2 extra minutes—just watch closely to avoid burning!