Salads
Anthony’s coal-fired pizza tuna salad recipe transforms a classic lunch into a smoky, charred masterpiece blending Italian tradition with coastal freshness. The secret lies in baking the pizza over hot coals, which infuses the crust with an unmistakable smoky depth while keeping the tuna salad topping crisp and vibrant.
I developed this recipe after realizing how well the bold flavors of tuna salad complement the caramelized edges of a perfectly baked crust.
The technique starts with a simple yet flavorful tuna salad—packed with fresh herbs, a touch of lemon, and just the right amount of mayo to bind everything together.
Meanwhile, the pizza dough gets its signature char from the coal fire, creating a crispy, slightly blistered crust that stands up to the creamy tuna mixture. This fusion of textures and flavors makes every bite unforgettable, turning a simple meal into something truly special.
What you’ll end up with is a pizza that’s crispy on the outside, tender on the inside, and topped with a refreshing tuna salad that stays bright and fresh.
The coal-fired method adds a smoky aroma that lingers in the air, making this dish perfect for summer picnics or a casual weekend lunch. The best part? It’s easier than you think to pull off, even if you don’t have a traditional coal oven.
Whether you’re hosting a backyard gathering or just craving something different, this recipe delivers restaurant-quality results with a homemade touch. The smoky crust and fresh tuna salad pairing is a game-changer, proving that pizza can be both comforting and innovative at the same time.
Let’s get started on this unique twist on a classic dish.
Ingredients for anthony's coal fired pizza tuna salad
Fresh catch meets smoky crust—just 15 ingredients for a restaurant-worthy pizza.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 2 cups | Store-bought or homemade, room temperature |
| Fresh Albacore Tuna 🐟 | 1 lb | High-quality, flaked or finely chopped |
| Mayonnaise 🥛 | ½ cup | Duck egg mayo preferred for richness |
| Fresh Celery 🧅 | ¾ cup | Finely diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Thinly sliced, sharp bite |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright acidity |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Fresh Dill 🌿 | ¼ cup | Chopped, vibrant flavor |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, mild onion note |
| Capers 🍈 | 2 tbsp | Rinsed, briny punch |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked, bold heat |
| Sea Salt 🧂 | 1 tsp | Fine grain, enhances all flavors |
| Charcoal Briquettes 🔥 | 1 lb | Binchotan preferred for clean burn |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough and finishing |
| Fresh Basil Leaves 🌿 | ¼ cup | Torn, for garnish |
The tuna drives this dish, so opt for high-quality albacore—look for bright, firm fillets at seafood counters or specialty markets like Whole Foods or Trader Joe's. If using canned tuna, go for premium brands like Wild Planet in water, not oil. The dough should be soft but not sticky; if using store-bought, let it sit at room temperature for 30 minutes before shaping. For the charcoal, Binchotan briquettes burn cleaner than traditional lump charcoal, but any food-grade charcoal works in a pinch. The key is maintaining even heat—build your fire in a cast-iron skillet or pizza stone placed over a grill.
No fresh dill? Substitute with 2 tbsp chopped parsley plus 1/4 tsp dried dill—it won’t be identical, but close. Short on capers? Pickle juice at half the amount adds brininess, though texture suffers. For the mayo, Greek yogurt mixed with lemon juice cuts fat while keeping creaminess. The red onion can be swapped for shallots if you prefer a milder bite. If you’re prepping ahead, make the tuna salad up to 2 days early—the flavors meld beautifully, but add fresh herbs right before serving to keep them vibrant. For the crust, cornmeal on the pizza peel prevents sticking during the coal-fired char.
Store the tuna salad in an airtight container with plastic wrap pressed directly on the surface to prevent browning—keeps for 2 days in the fridge. The dough can be refrigerated for up to 48 hours wrapped tightly, or frozen for 3 months before shaping. Charcoal briquettes should be stored in a dry place, away from flammable materials. Once assembled, this pizza is best enjoyed immediately after cooking to preserve the crispy crust and fresh toppings. For leftovers, reheat in a skillet over medium heat for 2-3 minutes per side to restore the charred texture.
Why You'll Love This Recipe
- No-Knead, No-Stress Dough: I swear by this dough—just mix, let it rise while I do the tuna salad, and boom. No rolling, no fuss, just that perfect chewy texture that holds up to the creamy tuna filling. (Yes, even if I forget to prep it the night before.)
- Crunchy Contrast Magic: That celery and red onion? They cut through the richness like a knife. The crisp bite against the flaky dough and tender tuna? Honestly, it’s the kind of combo that makes you pause mid-bite and think, "Why don’t I do this more?"
- Lunchbox Hero: Between us, this is my go-to for packed lunches—holds together in a container, stays fresh for days, and tastes like a restaurant meal. My kid still asks for it even after I’ve made it three times in a row. (The mayo keeps it moist, no soggy pizza here.)
- Budget Meal Upgrade: Fresh albacore tuna is pricier, but a single can stretches into multiple meals when paired with this dough. Leftovers? Tastes just as good cold the next day—perfect for sandwiches or a quick snack. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for anthony's coal-fired pizza tuna salad
Here's how to create the perfect balance of smoky crust and vibrant tuna salad.
Prepare the Charcoal Grill and Shape the Dough
Build a medium-hot charcoal fire using the 1 lb charcoal briquettes, spreading them evenly in a grill pan or outdoor grill. Let the coals burn until they're covered with a thin layer of white ash—this ensures even heat distribution. While the grill heats, divide the 2 cups pizza dough into 4 equal portions. Gently flatten each portion into a 10-inch round on a lightly floured surface, keeping the edges slightly thicker than the center for that classic pizza shape.
I always press down firmly with my fingers to create dimples in the dough surface—this prevents air pockets and helps the crust crisp up perfectly. Keep the shaped dough covered with a clean kitchen towel while you prepare the grill surface. The dough should be at room temperature when you stretch it, so if it feels cool, let it sit for another 10 minutes.
Assemble the Tuna Salad Filling
In a medium bowl, combine the 1 lb fresh albacore tuna with the 0.5 cup mayonnaise, 0.75 cup finely diced fresh celery, 0.25 cup thinly sliced red onion, 2 tbsp fresh lemon juice, and 1 tbsp Dijon mustard. Using clean hands or a fork, gently mix until all ingredients are evenly distributed but the tuna remains slightly textured. This prevents the filling from becoming too dense.
Add the 0.25 cup chopped fresh dill, 2 tbsp finely chopped fresh chives, 2 tbsp rinsed capers, 0.5 tsp freshly cracked black peppercorns, and 1 tsp sea salt. Taste and adjust seasoning if needed—you want a balance of briny, tangy, and slightly sweet flavors. Cover the bowl and refrigerate while you prepare the crusts, as the flavors will meld beautifully during this time.
Cook the Pizza Crusts on Charcoal
Carefully transfer one shaped dough round to the preheated grill. Cook for 3-4 minutes until the edges begin to puff up and develop small char marks. Using a long-handled pizza peel or spatula, rotate the crust every 30 seconds to ensure even browning. You'll know it's ready when the underside is golden brown with visible grill marks and the edges start to crisp up.
Transfer the cooked crust to a clean kitchen towel-lined plate to prevent sticking. Repeat with the remaining dough portions, working in batches if needed to maintain consistent heat. The grill should stay hot enough to cook each crust in the same 3-4 minute window. If the grill loses heat, add a few fresh briquettes to maintain the temperature.
Assemble and Finish the Pizzas
Spread about 1/4 of the tuna salad mixture evenly over each cooked crust, leaving a 1/2-inch border around the edges. Drizzle each pizza with 1/2 tablespoon of the 2 tbsp extra-virgin olive oil, then sprinkle with 1 tablespoon of the 0.25 cup torn fresh basil leaves. The oil adds a final layer of richness while the basil provides a fresh contrast to the smoky crust.
Return the assembled pizzas to the grill for 1-2 minutes to lightly char the basil and warm through the filling. Watch carefully—the basil burns quickly at high heat. Transfer to serving plates immediately and garnish with additional fresh basil leaves if desired. Serve while warm for the perfect balance of crispy crust, fresh tuna salad, and aromatic herbs.
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- Drain Tuna Dry: Skip the paper towels—press the drained tuna between two dry plates for 10 minutes. I learned this the hard way after soggy pizza crusts ruined my first few attempts. The extra effort keeps your salad from turning into a watery mess.
- Prep Celery First: Dice the celery before mixing the tuna salad. It softens in mayo faster than you think, and nobody wants mushy crunch in their bite. Do this step while the coal bed heats up—it saves time and frustration.
- Rest Dough Twice: Let the pizza dough rise at room temp and again after shaping. The first rise gets it fluffy, but the second—right before hitting the coal—prevents a dense, chewy disaster. I used to skip it and wondered why my crust never got that perfect char.
- Onion Slice Thin: Use a mandoline or sharp knife for paper-thin red onion slices. They caramelize faster on coal heat and add brightness without overpowering the tuna. Thick slices? They’ll burn before the crust gets crisp—trust me, I’ve seen it happen.
Essential equipment for great anthony's coal fired pizza tuna salad
Coal-Fired Grill Setup
For authentic coal-fired results, I recommend using a cast-iron skillet or pizza stone placed over a grill. Use Binchotan charcoal briquettes (or food-grade lump charcoal) for cleaner, hotter burns.
Build your fire by spreading 1 lb of charcoal evenly in the skillet and let it burn until covered with a thin layer of white ash—this ensures consistent 450-500°F heat. I always use a grill thermometer to monitor temperature, adjusting as needed. 🔥
Pizza Peel Essentials
A long-handled pizza peel is non-negotiable for safely transferring dough to and from the grill. I use a stainless steel peel with dimples for better airflow and grip. Lightly dust it with semolina flour (not all-purpose) to prevent sticking—semolina’s coarse texture creates a better barrier.
For extra insurance, I keep a small cornmeal shaker nearby to dust the peel between uses.
Heat-Resistant Tools
Invest in heat-resistant silicone spatulas and tongs for flipping and assembling pizzas over the grill. I prefer OXO Good Grips for their sturdy handles and non-slip design. A small metal bowl for tossing fresh herbs and a squeeze bottle for olive oil come in handy too.
Keep all tools within arm’s reach to maintain workflow efficiency during the high-heat cooking process.
Dough Prep Tools
For shaping dough, a rolling pin with dimples (like Norpro’s) creates perfect texture without tearing. I also keep a bench scraper handy for clean cuts when dividing dough. A digital kitchen scale ensures precise dough portions—2 cups total for 4 pizzas means 0.5 cups per dough ball.
For storage, I use airtight silicone containers to keep dough fresh between uses.
Charcoal Management
Use a chimney starter to light charcoal quickly and evenly. I keep 2-3 extra briquettes on hand to revive heat if it drops during cooking. A small metal fan (or even a hand-held one) helps distribute heat evenly.
For outdoor cooking, a windbreak shield prevents gusts from disrupting the grill’s temperature. Always have a fire extinguisher nearby as a safety precaution. 💡
Finishing Touches
Fresh herbs need quick access—keep pre-chopped dill, chives, and basil in small glass ramekins near the grill. A mini spray bottle with water helps refresh wilted herbs instantly. For serving, I use wooden pizza peels to maintain the rustic aesthetic.
A small cutting board with a sharp paring knife lets me trim basil leaves efficiently while cooking. These tools keep the process seamless and delicious. ✨
Nutrition facts
Frequently asked questions
Can I use canned tuna instead of fresh albacore?
Yes, but choose premium brands like Wild Planet in water (not oil) for the best texture. Drain it well and pat dry before mixing with the salad ingredients. For extra freshness, add 1 tbsp lemon juice and 1 tsp Old Bay seasoning to mimic the brininess of fresh tuna.
How do I adjust the recipe for indoor cooking?
Use a cast-iron skillet on your stovetop over medium-high heat for a similar charred effect. Preheat the skillet for 5 minutes before cooking each crust. For extra smokiness, place a small bowl of wood chips (like apple or hickory) on the back burner and cover with foil until smoking, then remove before cooking.
What if my pizza dough sticks to the grill?
Lightly dust the grill surface with semolina flour before placing the dough. If it still sticks, use a pizza peel to carefully lift the edges and slide it off. For stubborn sticking, a metal spatula can help pry it loose. Always preheat your grill for 10 minutes to ensure even heat distribution.
Can I make this pizza ahead of time?
Prepare the tuna salad up to 2 days ahead and store it in an airtight container with plastic wrap pressed directly on the surface. Shape the dough but refrigerate it (not frozen) until ready to cook. Assemble and bake the pizza just before serving to maintain the crispy crust and fresh toppings.
What’s the best way to reheat leftovers?
Reheat slices in a skillet over medium heat for 2-3 minutes per side until the crust is crispy again. For microwave reheating, cover with a damp paper towel and heat for 20-30 seconds, but expect the crust to soften slightly. The tuna salad stays best when eaten fresh, but reheating works for the crust.