Salads
Anthony's coal-fired pizza tuna salad recipe transforms a classic into something extraordinary by marrying smoky charred crust with a bright, herb-infused tuna salad.
The secret lies in the coal-fired technique—dough pressed against hot coals for that signature crispy, wood-fired texture—paired with a tuna salad so fresh it feels like a summer breeze in every bite.
This isn't your grandmother's tuna salad; it's a vibrant, citrus-kissed, herby topping that elevates the pizza to restaurant-quality levels.
What makes this recipe stand out is the balance between the two components: the coal-fired pizza delivers a deep, smoky flavor with a perfectly crispy crust, while the tuna salad adds a refreshing contrast.
The salad features canned tuna tossed with crisp celery, tangy red onion, fresh dill, and a zesty lemon-dill dressing that cuts through the richness of the pizza.
The key is in the technique—resting the dough on coals for even charring and mixing the tuna salad just before serving to keep the ingredients bright and crisp.
The result is a dish that's equal parts indulgent and refreshing—a coal-fired pizza topped with a light, herby tuna salad that feels both nostalgic and entirely new.
The smoky crust and crispy edges of the pizza pair beautifully with the cool, fresh tuna salad, creating a meal that's as satisfying as it is unexpected.
Whether you're serving this for a casual lunch or a dinner party, it's sure to impress with its perfect balance of textures and flavors.
Ready to try this fusion? The coal-fired pizza takes about 15 minutes of prep and 10 minutes of cooking, while the tuna salad comes together in just 5 minutes. The best part?
You can adjust the toppings to your taste—add capers for extra tang, avocado for creaminess, or even a sprinkle of chili flakes for a kick. Let's get started!
Ingredients for anthony's coal fired pizza tuna salad
Fresh tuna salad meets smoky coal-fired crust for a vibrant, restaurant-worthy pizza experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 2 cups | Store-bought or homemade |
| Canned Tuna in Water 🐟 | 2 cans | Drained, high-quality preferred |
| Celery Stalks 🥬 | 2 whole | Finely chopped, crisp |
| Red Onion 🧅 | ¼ cup | Thinly sliced, tangy bite |
| Fresh Dill 🌿 | ¼ cup | Chopped, vibrant green |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, zesty |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Mayonnaise 🥫 | ¼ cup | High-quality preferred |
| Coal or Charcoal Briquettes 🔥 | 1 lb | Unlit, for charring |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic |
| Avocado 🥑 | ½ whole | Optional, sliced for creaminess |
| Capers 🍋 | 1 tbsp | Optional, for tangy kick |
The tuna salad’s freshness is everything here. Wild-caught tuna makes a noticeable difference, and Trader Joe's or Whole Foods carry high-quality brands. For the celery, look for crisp stalks—no slimy ends. The red onion should be sharp and sweet, not bitter. Fresh dill is non-negotiable; dried just won’t cut it. If you’re feeling fancy, grab a small bunch of dill at the grocery store’s produce section—it’s one of those herbs that’s always fresher than the packaged stuff. The olive oil should be extra-virgin—none of that cheap cooking oil. California Olive Ranch or Bertolli are solid choices if you want something reliable.
No fresh dill? Dried dill at half the amount works in a pinch, but it’ll lack that bright punch. Running low on mayo? Greek yogurt mixed with lemon juice gives a tangy alternative. The avocado is optional but adds a luxurious creaminess—use ripe ones that yield slightly to gentle pressure. For the coal, Kingsford or Weber briquettes work perfectly, but any unlit charcoal will do. If you’re missing capers, a splash of lemon juice plus a pinch of salt mimics that briny tang. The garlic cloves should be fresh—no pre-minced jars here. The pizza dough can be store-bought or homemade; just make sure it’s at room temperature before shaping.
The tuna salad keeps best when stored in an airtight container in the fridge for 2-3 days, though it’s best eaten fresh. The dough can be prepped ahead and refrigerated for 1 day or frozen for 1 month. Charcoal stays potent for 6-12 months if stored in a dry place. For the avocado, add it just before serving to keep it from browning. The capers and lemon juice can be prepped a day ahead, but the dressing is best mixed right before assembling the pizza. This dish reheats poorly—it’s all about that fresh, crisp contrast, so plan to serve it right off the coals.
Why You'll Love This Recipe
- I’ll be real: canned tuna, a bag of celery, and a jar of dill won’t break the bank, and the dough? You can make it from scratch or grab a pre-made one. It’s the kind of recipe that stretches into leftovers without tasting like yesterday’s lunch. Plus, the portions are generous—perfect for feeding a crowd or just me, lazy and satisfied.
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal that feels like a hug—just dump the drained tuna, finely chopped celery, and red onion into the bowl, then fold in that bright dill. No measuring cups, no stress, no wondering if you overdid it. The dough’s already shaped, the toppings are minimal, and you’re eating in under 20 minutes.
- Smoky-Salty Magic: Here’s what sold me—the way the coal-fired crust meets the creamy tuna and sharp onion. That charred edge? It’s like a little campfire on your plate, cutting through the richness while the dill keeps it fresh. It’s the kind of flavor combo that makes you pause mid-bite and think, “Why didn’t I do this sooner?”
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute dinner guests. Roll up the pizza slices, slice them into pinwheels, and suddenly you’ve got a meal that’s easy to grab, no reheating needed. My kids actually ask for it—yes, even on a Tuesday night—and it’s half the price of takeout.
Step-by-step instructions for charred crust tuna salad pizza
Transform simple ingredients into a smoky, herb-infused masterpiece with this two-phase technique.
🔥 Step 1: Char the Pizza Crust Over Coal
Arrange the 1 lb coal or charcoal briquettes in a single layer in a fire-safe grill pan or cast-iron skillet. Light the coals and let them burn until they're covered with a thin layer of gray ash—this usually takes about 10 minutes. Spread the 2 cups pizza dough evenly on parchment paper, creating a round shape about ¼-inch thick.
Place the dough directly over the coals for 3-4 minutes per side, rotating occasionally to ensure even charring. You'll see the edges develop a deep, smoky black crust while the center remains slightly softer. Remove the crust when it's blackened around the edges but still pliable in the center—this balance is crucial for structure. Let it cool slightly before assembling.
👨🍳 Step 2: Prepare the Herb-Tuna Salad Mixture
In a large mixing bowl, combine the 2 cans drained tuna in water, 2 whole celery stalks (finely chopped), 0.25 cup red onion (thinly sliced), 0.25 cup fresh dill (chopped), 3 cloves garlic (minced), and 1 tbsp capers. Add 0.5 cup lemon juice, 0.5 cup extra-virgin olive oil, 0.25 cup mayonnaise, 1.5 tsp salt, and 0.5 tsp black pepper.
Using a fork, gently fold everything together until just combined—overmixing will break down the tuna texture. Taste and adjust seasoning, adding more lemon juice if needed for brightness or a pinch of salt if the flavors seem muted. The mixture should be vibrant green from the dill and have a slightly chunky texture from the celery and onion.
🥘 Step 3: Assemble and Bake the Charred Crust Pizza
Preheat your oven to 425°F. Place the cooled charred crust on a baking sheet lined with parchment paper. Spread the tuna salad mixture evenly over the crust, leaving a ½-inch border around the edges. If using, arrange 0.5 whole avocado (sliced) on top of the tuna mixture for added creaminess.
Bake for 8-10 minutes until the crust is heated through and the avocado (if using) begins to soften slightly. Watch closely after 7 minutes—the crust should be warm but not so hot it burns the delicate tuna mixture. The edges should be crispy from the coal charring while the center remains tender.
⏰ Step 4: Rest and Serve Immediately
Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. This brief rest allows the juices to redistribute, ensuring each bite delivers the perfect balance of smoky crust and herby tuna filling. Cut into 4 equal wedges and serve immediately while the crust is still warm and the avocado is creamy.
The contrast between the blackened, smoky crust and the bright, herby tuna salad creates a flavor profile that's both unexpected and utterly satisfying. Pair with a crisp green salad and a chilled glass of white wine for the full experience. The coal charring adds a depth that store-bought pizzas simply can't match—this is where the magic happens.
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- Drain & Pat Tuna Dry: The water in canned tuna turns your tuna salad soggy—no one wants a mushy pizza. Drain it, then press the tuna between paper towels for 30 seconds to soak up every drop. Trust me, your crust will stay crispy.
- Char the Onion First: Slice that red onion thin, then toss it in a dry skillet over medium-high heat for 2-3 minutes until the edges brown. The caramelized flavor cuts through the fishy notes and adds depth the raw onion can’t match.
- Pre-Cook the Celery: Julienne the celery and sauté it in olive oil for 4-5 minutes until just tender—it softens faster than you’d think. Overcooking turns it to mush, but this step keeps it crisp and prevents a watery salad.
- Use Cold Dough: Take the pizza dough straight from the fridge and roll it out—no need to thaw. The cold dough prevents the tuna mixture from steaming and keeps the crust from getting gummy. (Yes, even if you’re impatient like me.)
Creative variations of anthony's coal fired pizza tuna salad
Citrusy Twist
Brighten the tuna salad with extra zing by adding 1 tbsp grated Meyer lemon zest to the dressing. The subtle sweetness of Meyer lemons complements the smoky crust beautifully.
For a tropical vibe, swap red onion for ¼ cup finely diced pineapple—the acidity balances the richness of the coal-charred crust. 🍋
Spicy Kick
Turn up the heat with 1 tsp hot sauce or ½ tsp cayenne pepper mixed into the tuna salad. For a smoky-spicy fusion, add 1 tbsp smoked paprika to the dressing.
If you love avocado, sprinkle chili flakes on top before serving for an extra kick. The coal-charred crust’s smokiness pairs perfectly with the heat.
Mediterranean Fusion
Transform this into a Mediterranean-inspired dish by adding ¼ cup chopped Kalamata olives and 2 tbsp chopped fresh parsley to the tuna salad. Replace the red onion with ¼ cup thinly sliced banana peppers> for a sweet-spicy contrast.
The coal-charred crust adds a rustic touch that ties everything together beautifully.
Asian-Inspired Glaze
Swap the lemon-dill dressing for a soy-ginger glaze—mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger.
Drizzle this over the tuna salad before baking. The umami depth of the glaze contrasts wonderfully with the smoky crust, creating a fusion flavor that’s unexpected but delicious.
Crunchy Toppings
Add texture with ¼ cup toasted pine nuts or 2 tbsp crushed potato chips> (like Lay’s Classic) sprinkled over the tuna salad before baking. For extra crunch, top with 2 tbsp chopped walnuts> toasted in a dry skillet for 2 minutes.
The contrast of crispy toppings against the soft, smoky crust is pure magic.
Cheesy Variation
For a cheesy twist, spread a thin layer of ¼ cup ricotta cheese> over the charred crust before adding the tuna salad. Alternatively, sprinkle ¼ cup shredded mozzarella**> on top during the final 2 minutes of baking.
The coal-charred crust’s smokiness pairs surprisingly well with the creamy cheese, adding a new dimension to the dish. 🧀
Nutrition facts
Frequently asked questions
Can I use a grill instead of coals for the charred crust?
A grill works perfectly—just arrange the coals on one side and place the pizza dough directly over the heat. For even charring, flip the dough after 2-3 minutes per side. The key is maintaining medium-high heat to get that signature smoky crust without burning the edges.
What if I don’t have fresh dill? Can I substitute?
Fresh dill is ideal, but you can use ½ tsp dried dill as a substitute. For extra brightness, add 1 tbsp chopped parsley or ½ tsp dried tarragon. The lemon juice and olive oil will still provide the zesty base, but the flavor will be slightly less vibrant.
How do I prevent the tuna salad from making the crust soggy?
Keep the tuna salad mixture cool until serving—store it in the fridge until ready to assemble. When baking, spread it evenly and avoid overloading the crust. If using avocado, add it just before serving or during the last 2 minutes of baking to prevent browning. The coal-charred crust holds up well to toppings if handled quickly!
Can I make this recipe ahead of time?
Prep the tuna salad and dough separately up to 1 day ahead, but assemble and bake the pizza fresh for the best texture. The coal-charred crust loses crispness when reheated, so plan to serve it immediately after baking. Store unused tuna salad in an airtight container for up to 2 days in the fridge.
What’s the best way to store leftover coal-charred crust?
Wrap cooled crust tightly in plastic wrap or foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. For longer storage, freeze the crust for up to 1 month—thaw overnight in the fridge before reheating. The texture won’t be as crispy as fresh, but it’s still delicious!