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2 lb ahi tuna
2 each, red, green, and yellow peppers
6 ribs celery
1 med onion
2 bunches green onions white and green parts (optional, I did not use at Waldorf)
1 cup golden raisins
BBQ rub (Dizzy Pig's Tsunami Spin is a favorite)
Season the tuna with your favorite rub (DP, Tsunami Spin in this case) and cook (direct, raised grate at 325-400) with some smoke (I used apple and pecan), until the tuna is well done (145 F) and let cool to room temp. Put in a zip lock bag and break up with your fingers to desired size chunks.
Chop all the veggies into 1/4" dice, mix in the tuna and raisins and add the mayo to the desired consistency (probably about 2 cups for this much).
Season the salad with additional rub to desired flavor and saltiness. I am guessing I added a heavy tablespoon. The truth is, I added some, tasted it and added some more.
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