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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Grilled Ahi Tuna Salad - 2010 Waldorf Eggfest

Bob SmartBob Smart Posts: 2
edited November -1 in Salads and Dressings
Ingredients2 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)
InstructionsSeason 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.  NotesNote: You can do the same thing with grilled chicken that is chopped fairly fine. I prefer to add granny smith apples in place of the raisins and white grapes, cut in half are also nice.Number of Servings: Time to Prepare:
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