Jon’s Grilled Tuna Salad


  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • Two 6-ounce tuna steaks (6 ounces each)
  • 1 small bunch arugula, coarsely chopped
  • 2 ribs celery from the heart, chopped
  • 1/2 small red onion, chopped
  • 3-4 pickled hot cherry peppers or pepperoncini, seeded and chopped
  • 3 tablespoons capers, drained
  • Juice of 1 lemon
  • Salt and pepper
  • 1 long baguette—split lengthwise, halved and ends trimmed
  • 1/4 cup black or green olive tapenade, pesto or sun-dried tomato spread


Drizzle a little EVOO onto a grill pan or skillet and heat over medium-high heat until the pan smokes. Add the tuna and cook for 2 minutes on each side for rare or 4 minutes on each side for well done. Remove from the heat and let rest for 1 minute.

Chop the tuna into small chunks and place in a bowl. Add the arugula, celery, onion, peppers and capers. Add the lemon juice and remaining 2 tablespoons EVOO. Season with salt and pepper.

Toast the bread and dot with the tapenade. Pile the tuna salad on the bread bottoms and cover with the tops.

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