Salads
Anthony’s coal-fired pizza tuna salad recipe reimagines a beloved dish with bold, smoky depth—where crispy crust and vibrant tuna create an unforgettable harmony of taste and texture. The secret lies in achieving that signature coal-fired crust while keeping the tuna salad cool, crisp, and full of Mediterranean brightness.
I developed this recipe after years of experimenting with wood-fired techniques at home, and the results are restaurant-quality without the fuss.
The foundation starts with a thin, crispy crust baked over hot coals or a grill, giving it that smoky, slightly charred edge that elevates every bite. Meanwhile, the tuna salad—packed with fresh herbs, tangy capers, and a bright lemon dressing—stays cool and vibrant, cutting through the richness of the crust.
This isn’t just a salad; it’s a complete dish with layers of flavor that make it feel like a gourmet meal.
What you’ll end up with is a dish that’s crispy on the outside, cool and fresh on the inside, and perfectly balanced in every bite. The charred crust adds a smoky depth, while the tuna salad brings brightness with its zesty lemon, fresh herbs, and briny capers.
It’s the kind of recipe that feels special enough for a dinner party but simple enough for a weeknight lunch.
Whether you’re serving this as a light main course or a showstopping appetizer, the combination of textures and flavors will impress. The crust holds up perfectly to the cool tuna salad, creating a dish that’s both hearty and refreshing. Let’s get started on this coal-fired masterpiece.
Ingredients for anthony's coal fired pizza tuna salad
Pantry staples meet Mediterranean freshness for a dish that balances smoky crust with cool, vibrant tuna salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade, room temperature |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High quality, fruity, for crust brushing |
| Fresh Albacore Tuna 🐟 | 1 lb | Sushi-grade, finely chopped |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white part only |
| Celery Stalks 🥬 | ½ cup | Finely diced, crisp texture |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Capers 🍯 | 2 tbsp | Rinsed, chopped, briny flavor |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, strained |
| Mayonnaise 🥛 | ½ cup | High-quality, full-fat |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground, fresh |
| Wood-Fired Charcoal 🔥 | 1 lb | Binchotan preferred for clean burn |
| Cherry Tomatoes 🍅 | ½ lb | Halved, for topping |
| Fresh Mozzarella 🧀 | 4 oz | Shredded, low-moisture |
The pizza dough is your canvas—homemade or store-bought, it needs to be room temperature for even cooking. Whole Foods or local bakeries often carry high-quality pre-made dough if you're short on time. For that signature coal-fired crust, Binchotan charcoal is ideal as it burns clean and adds subtle smokiness. If you can't find Binchotan, standard charcoal works—just soak it in water for 10 minutes first to reduce flare-ups. The tuna must be sushi-grade for safety and texture—ask your fishmonger for the freshest cut available. For the herbs, farmers markets typically offer the freshest dill and parsley, but grocery store varieties work too if they smell vibrant and aren't wilted.
No Binchotan charcoal? Standard lump charcoal suffices, though the flavor will be slightly less refined. Substituting smoked paprika (1/2 tsp) in the tuna salad can mimic some of the smokiness. For the mayo, Duke's or Hellmann's are reliable brands, but any full-fat mayo will work. If you're avoiding mayo, Greek yogurt (1/2 cup) adds creaminess without overpowering. The capers can be omitted if you dislike their brininess, but they add that essential Mediterranean tang. For the mozzarella, low-moisture shredded prevents a soggy crust—Sargento or BelGioioso are good store-bought options. If you prefer fresh mozzarella, shred it yourself for the best texture.
Store the tuna salad in an airtight container with a thin layer of olive oil on top to preserve freshness—it keeps well for 3-4 days in the fridge. The pizza dough can be prepped a day ahead and stored wrapped in plastic at room temperature. For the charcoal, store in a dry place away from flammable materials. When reheating, grill or oven at 450°F for 5-7 minutes to revive the crust's crispiness. This dish shines when served immediately, but the salad can be prepped hours ahead while the crust is fresh-baked.
Why You'll Love This Recipe
- No-Fuss Assembly: The dough’s already shaped—just stretch it, brush with olive oil, and toss on the tuna mix. No rolling pins, no stress, just 10 minutes of hands-on time before the oven does the work.
- Crispy-Creamy Magic: That coal-fired crust? Charred edges with a pillowy center, all while the tuna stays flaky and bright. The red onion and celery add a sharp crunch that cuts through the richness—like a fresh breeze after a heavy meal.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school lunches. Wrap slices in foil, pack with a side of pickles, and it stays fresh for two days. (Yes, even on a Tuesday night.)
- Budget Smarts: Fresh albacore tuna stretches across two pizzas, and the rest of the ingredients cost pennies. Leftovers? Toss them in salads or eat cold the next day—no waste, just flavor.
Step-by-step instructions for anthony's coal-fired pizza tuna salad
This method combines smoky charred crust with bright, briny tuna salad for an unforgettable pizza experience.
Prepare the Tuna Salad Base
In a large mixing bowl, combine the 1 lb fresh albacore tuna, 0.5 cup mayonnaise, 0.5 cup lemon juice, 2 tbsp capers, 0.5 tsp freshly ground black pepper, and 1 tsp diamond crystal kosher salt. Using a fork or your hands, gently break up the tuna while mixing until fully incorporated but still slightly textured.
Next, fold in the 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 0.25 cup thinly sliced red onion, and 0.5 cup finely diced celery stalks. The mixture should be vibrant green with pops of white and purple from the herbs and onion. Taste and adjust seasoning if needed—this is your flavor foundation, so don't hold back on the lemon or salt.
Shape and Char the Pizza Crust
Preheat your oven to 500°F and prepare the 1 lb pizza dough by dividing it into 4 equal portions (about 4 oz each). Roll each portion into a 12-inch round, keeping the edges slightly thicker than the center for a crispier crust. Transfer the shaped dough to parchment-lined baking sheets.
While the oven preheats, prepare the 1 lb wood-fired charcoal in a pizza oven or cast-iron skillet over high heat. Once the charcoal is white-hot and producing clean blue flames, carefully place each shaped pizza onto the hot surface. Cook for 2-3 minutes per side until the crust develops deep char marks and puffs slightly at the edges. Remove and set aside while you prepare the toppings.
Assemble the Coal-Fired Pizzas
Spread ¼ of the tuna salad mixture evenly over each charred crust, leaving a ½-inch border for the crust to maintain its structure. Sprinkle 1 oz of shredded fresh mozzarella and 2 oz of halved cherry tomatoes over each pizza. The mozzarella should melt quickly from the residual heat of the crust.
Return the assembled pizzas to the oven or skillet for 3-4 minutes until the mozzarella bubbles and turns golden. Watch closely—the residual heat from the charred crust will work quickly. Remove when the cheese is fully melted and the edges are slightly crisped again.
Finish and Serve Immediately
Drizzle each pizza with 1 tablespoon of extra-virgin olive oil and let it sit for 1 minute to allow the oil to soak into the crust. This step enhances the smoky char flavor while keeping the crust tender. Cut each pizza into 4 slices and serve immediately while the crust is still warm and the toppings are vibrant.
For best results, serve this pizza while the crust retains its smoky aroma and the tuna salad remains cool and zesty. The contrast between the charred crust and the bright, briny tuna salad creates a perfect balance of textures and temperatures that makes every bite exciting.
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- Prep Celery Like a Pro: Cut celery into ¼-inch dice—smaller than you think—and soak the pieces in ice water for 10 minutes first. This softens the fibers just enough to keep them from turning to mush when mixed with the tuna, and it’s the difference between a salad that holds together and one that falls apart by the third bite.
- Salt the Dough Early: Mix 1½ teaspoons of salt into the dough before you even start kneading—it dissolves better and distributes evenly. I used to add it later, and the crust always tasted uneven, like some parts were crying out for more.
- Don’t Overmix the Tuna: Flake the albacore by hand with a fork, then gently fold in the olive oil, onion, and celery instead of stirring aggressively. Overmixing turns the tuna into a paste and squeezes out all the moisture, leaving you with a dry, sad salad. Work it just until combined.
- Cook the Dough Hot, Then Slow: Get the coal-fired pizza stone or pan screaming hot first—you should see steam when you slap the dough down. After 2 minutes, drop the heat to medium and let it finish cooking. Rushing the first stage burns the outside before the inside cooks, while dragging it out makes the crust gummy.
Perfect pairings for this recipe
Crispy Side Pairings
For a textural contrast that makes this dish shine, serve with crispy roasted potatoes tossed in 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp sea salt.
Roast at 425°F for 25-30 minutes until golden and crispy. Their crunch balances the softness of the tuna salad perfectly. 🥔
Bright Salad Contrast
A shaved fennel and citrus salad adds a refreshing crunch. Thinly slice 1 fennel bulb and toss with 2 tbsp olive oil, zest of 1 lemon, and 1 tbsp chopped mint. The anise notes complement the tuna’s brininess beautifully. Serve alongside for a lighter bite.
Wine Pairings
An Italian white wine like Vermentino or Pinot Grigio cuts through the richness of the crust while enhancing the tuna’s brightness. For red lovers, a light Chianti (85% Sangiovese) adds earthy notes that harmonize with the charred crust. Chill whites to 45-50°F for optimal flavor. 🍷
Beer Pairings
A crisp lager like Peroni or Mexican-style lager (such as Modelo Especial) cleanses the palate between bites. For a hoppier option, try a German Helles—its malty sweetness balances the tuna’s tang. Avoid heavy IPAs or stouts, which can overpower the dish’s delicate flavors. 🍺
Dipping Sauces
Serve with lemon aioli for dipping—mix ½ cup mayo, 2 tbsp lemon juice, 1 tsp lemon zest, and ½ tsp garlic powder. Its zesty kick complements the tuna salad’s brininess. Alternatively, a spicy harissa yogurt sauce adds Middle Eastern flair with heat and creaminess. 🌶️
Garnish Upgrades
Top each slice with microgreens (like pea shoots or radish sprouts) for a pop of color and freshness. A sprinkle of crushed red pepper flakes or fresh chives adds a final touch of brightness.
For a smoky finish, drizzle with 1 tsp olive oil infused with 1 tsp smoked sea salt before serving.
Nutrition facts
Frequently asked questions
Can I use canned tuna instead of fresh albacore?
The recipe calls for fresh albacore to achieve the best texture and flavor, but you can use high-quality canned sushi-grade tuna in a pinch. Drain it well and pat dry before mixing—just know the texture will be slightly firmer. For extra moisture, add 1 extra tablespoon of lemon juice to compensate.
How do I get the perfect coal-fired crust without a pizza oven?
Use a cast-iron skillet on high heat with a small amount of Binchotan charcoal (or standard charcoal soaked in water). Place the pizza on the hot skillet and cover with a lid for 1-2 minutes per side—this traps heat and creates char marks. For extra smokiness, add 1-2 wood chips (like hickory or apple) to the charcoal.
What if I don’t have capers? Can I substitute?
Yes! Swap capers for 2 tbsp finely chopped green olives (for brininess) or 1 tbsp pickled jalapeños (for heat and tang). If you prefer a milder flavor, use 1 tbsp extra lemon juice instead. The key is balancing the tuna’s richness with acidity.
Can I make this ahead of time?
The tuna salad can be prepped 24 hours ahead and stored in an airtight container with a thin layer of olive oil on top. The crust is best made fresh—reheat slices in a skillet for 1-2 minutes to revive crispiness. Assemble just before serving to keep the toppings vibrant.
Why does my crust taste bitter?
Bitter flavor usually comes from overcooked dough or burnt charcoal. Ensure your dough isn’t too thick (roll it ¼-inch thick) and avoid letting the crust sit on the charcoal too long. For smoky flavor without bitterness, use Binchotan charcoal and cook over medium-high heat for even charring.