Salads
This Anthony's Coal-Fired Pizza Tuna Salad transforms a classic into a smoky, charred masterpiece—where crispy pizza crust meets creamy, herb-infused tuna salad in one unforgettable bite. The secret lies in coal-fired cooking, which imparts a deep, smoky flavor to the crust while keeping the tuna salad bright and tangy.
I developed this recipe after craving a dish that combined my love for wood-fired pizza with the freshness of tuna salad, and the result? A restaurant-worthy meal that’s surprisingly easy to recreate at home.
The magic begins with the pizza crust, cooked over hot coals for that signature charred texture, then topped with a smoky herb cream cheese that ties everything together. Meanwhile, the tuna salad—rich with mayo, fresh herbs, and a hint of lemon—adds a creamy contrast that balances the crust’s bold flavors.
What makes this dish special is how the two components complement each other: the crispy, smoky crust stands up to the cool, creamy tuna, creating a perfect harmony of textures and temperatures.
By the time you’re done, you’ll have a dish that’s as impressive as it is delicious—golden, charred pizza crust with a creamy, herbaceous tuna salad layered on top, finished with a sprinkle of fresh herbs for brightness.
It’s the kind of meal that feels indulgent yet fresh, ideal for a summer lunch or a light yet satisfying dinner. The best part? The coal-fired technique adds a professional touch without requiring a pizza oven—just a grill or even a cast-iron skillet over high heat.
Serve this fusion dish with a crisp green salad or roasted vegetables to round out the meal, and don’t forget a chilled glass of white wine or sparkling water to complement the flavors.
Whether you’re hosting a gathering or treating yourself to a special meal, this recipe delivers restaurant-quality results with minimal effort. Let’s get cooking!
Ingredients for anthony's coal fired pizza tuna salad
Pantry staples meet fresh seafood in this smoky, charred masterpiece—where crispy crust and creamy tuna collide.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough (Store-Bought or Homemade) 🍕 | 1 lb | Room temperature for easier handling |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crust brushing before cooking |
| Fresh Albacore Tuna (Sushi-Grade) 🐟 | 1 lb | Cut into 1/2-inch cubes |
| Mayonnaise (High-Quality) 🥫 | ½ cup | Duck brand preferred for richness |
| Fresh Dill (Stems Removed) 🌿 | ¼ cup | Finely chopped for herbaceous flavor |
| Fresh Chives (Stems Removed) 🌿 | 2 tbsp | Finely chopped for brightness |
| Lemon Juice (Freshly Squeezed) 🍋 | 2 tbsp | Brightens the tuna salad |
| Capers (Optional) 🫒 | 1 tbsp | Chopped for briny contrast |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning tuna salad |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Cream Cheese (Full-Fat) 🧀 | 8 oz | For smoky herb cream cheese |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to cream cheese |
| Garlic Cloves (Fresh) 🧄 | 2 cloves | Minced for cream cheese blend |
| Heavy Cream (Optional) 🥛 | 2 tbsp | For extra creaminess (optional) |
| Fresh Basil Leaves 🌿 | ⅛ cup | For garnish and freshness |
The tuna makes or breaks this dish—sushi-grade albacore is a must for that clean, rich flavor. Grab it from the seafood counter at Whole Foods or your local fishmonger, asking for the freshest cut possible. If you can't find albacore, yellowfin works too, but it's pricier. The capers add a briny punch, so if you skip them, a pinch of sea salt helps mimic that depth. For the pizza dough, store-bought works perfectly—just let it sit at room temp for 30 minutes before shaping. Homemade? Use your favorite recipe, but don't skip the olive oil brush before cooking—it's what gets those beautiful char marks.
No fresh dill? Substitute with 1 tbsp dried dill, but reduce the amount by half. The cream cheese blend is where the smoky magic happens—smoked paprika is key, but if you're out, liquid smoke at 1/4 tsp gets you close. For the mayo, Duck brand is my go-to—it's richer and holds up better to the herbs. If you're avoiding dairy, vegan mayo plus cashew cream works, but the texture will be slightly lighter. The lemon juice? Fresh is non-negotiable—bottled just won't cut it here. And if you're feeling fancy, add a splash of white wine to the tuna salad for extra brightness.
Store the tuna salad in an airtight container with a thin layer of olive oil on top—keeps it fresh for 2 days in the fridge. The pizza dough can be prepped a day ahead, wrapped in plastic. For the cream cheese blend, it keeps 5 days in the fridge, but the flavor peaks within 2 days. Pro tip: Freeze the tuna salad in ice cube trays for single-serving portions—just thaw and mix with fresh herbs before serving. The crust reheats beautifully in a 400°F oven for 5-7 minutes if you're making this ahead of time.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal that lets you throw everything together while still feeling like you’ve put in effort. Flatten the dough, dollop the tuna-mayo-dill mix, and hit the grill—no fancy techniques, just that smoky char from the coal fire turning it into something restaurant-worthy.
- Smoky-Creamy Magic: That first bite? The coal-fired crust meets the bright, herby tuna salad—it’s like summer in a slice. The olive oil keeps it rich without overpowering, and the dill? It’s the secret weapon that makes this taste fresh, even with mayo in the mix.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think but still need dinner. The dough can be store-bought, the tuna salad comes together in minutes, and it feeds a crowd without requiring a second oven. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most tuna salad gets sad after day one, but this? The coal-fired crust stays crispy when reheated, and the flavors only get better. I’ve packed it for lunches, served it cold at picnics, and even turned extra slices into breakfast hash—zero waste, all win.
Step-by-step instructions for anthony's coal-fired pizza tuna salad
Here's how to transform simple ingredients into a showstopping pizza with charred crust and vibrant toppings.
Prepare the Smoky Herb Cream Cheese
In a small mixing bowl, combine the 8 oz cream cheese (full-fat) with 1 tsp smoked paprika and 2 cloves garlic cloves (fresh), minced. I like to use a fork first to break up the cream cheese, then mix until smooth. Add the 2 tbsp heavy cream (optional) if using, and blend until completely incorporated. The mixture should be creamy and well-combined with a subtle smoky aroma.
Spread this mixture evenly over the 1 lb pizza dough (store-bought or homemade), leaving a ½-inch border around the edges. This creates the perfect base for your toppings while adding depth of flavor. Let the dough rest for 15 minutes at room temperature—this helps the cream cheese adhere better and prevents it from sliding off during cooking.
Assemble the Tuna Salad Topping
In a medium bowl, gently flake the 1 lb fresh albacore tuna (sushi-grade) into ½-inch cubes using your hands or a fork. Add the 0.5 cup mayonnaise (high-quality), 0.25 cup fresh dill (stems removed), 2 tbsp fresh chives (stems removed), 2 tbsp lemon juice (freshly squeezed), 1 tbsp capers (optional), 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. Mix everything together with a silicone spatula, being careful not to overmix—the tuna should remain tender and slightly chunky.
Taste the mixture and adjust seasoning if needed. The lemon juice should brighten the dish, while the capers add a briny contrast. Cover the bowl and refrigerate while you prepare the crust—this keeps the tuna fresh and prevents it from drying out during assembly.
Shape and Char the Pizza Crust
Preheat your coal-fired grill or pizza stone to high heat (around 700°F). Roll out the pizza dough on a floured surface into a 12-inch round or your preferred shape. Transfer it to a piece of parchment paper for easy handling. Brush the edges generously with 2 tbsp extra-virgin olive oil, focusing on the outer ½-inch border. This creates a crispy, charred crust that's the star of this dish.
Carefully transfer the dough to the hot grill or stone. Cook for 2-3 minutes until the edges start to puff up and develop dark char marks. Use a pizza peel or tongs to rotate the pizza as needed for even cooking. The goal is to achieve a deep golden-brown crust with visible char in spots—this adds that authentic coal-fired flavor.
Add Toppings and Finish on the Grill
Once the crust is partially cooked, spread the tuna salad mixture evenly over the cream cheese layer, leaving the ½-inch border clear. Sprinkle the 0.125 cup fresh basil leaves on top, tearing them into small pieces for a fresh garnish. Return the pizza to the grill and cook for an additional 1-2 minutes until the basil wilts slightly and the cheese begins to soften.
For the final touch, use a pair of tongs to press down gently on the pizza, encouraging the cheese to melt and the crust to crisp further. Watch carefully—the tuna salad should heat through without drying out. The pizza is ready when the crust is fully charred and the cheese is bubbly in spots.
Serve Immediately with Fresh Accompaniments
Transfer the pizza to a cutting board and let it rest for 1-2 minutes before slicing into 4 equal wedges. Serve immediately while the crust is still crisp and the toppings are warm. Pair with a simple arugula salad dressed with lemon juice and a drizzle of extra-virgin olive oil to complement the flavors.
Each bite delivers a perfect balance of smoky cream cheese, fresh tuna salad, and that irresistible charred crust. The contrast between the crispy edges and the creamy, herby filling makes this pizza truly unforgettable. Don't wait too long to serve—this dish is best enjoyed fresh off the grill!
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- DRY THE TUNA WELL: Pat that albacore thoroughly—no wet spots—before chopping, or your tuna salad will turn into a soggy mess. I learned this the hard way when my first batch wept oil all over the dough. Use paper towels, not your hands, and press firmly.
- USE COLD MAYONNAISE: Chill your mayo in the fridge for 30 minutes before mixing—it emulsifies better and keeps the tuna salad from getting greasy. Warm mayo is a game-changer for texture, and it won’t curdle when you add the dill.
- STRETCH DOUGH THIN: Roll the dough as thin as you can without tearing—this recipe relies on that crisp, coal-fired char. If it resists, let it rest 10 minutes after shaping. Thick dough hides the tuna salad; thin dough makes it sing.
- CHAR THE OIL FIRST: Brush the dough with olive oil, then hit the coal fire until the oil smokes lightly—this seals the crust and adds depth. Skip this, and you’ll just have a greasy pizza. Works best with a pizza peel; no flipping needed.
Perfect pairings for this dish
Crisp Salad Pairings
The bright acidity of a simple arugula salad cuts through the richness of this dish beautifully. Toss 4 cups baby arugula with 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, and a pinch of Diamond Crystal kosher salt.
The peppery bite refreshes your palate between bites of smoky pizza. For extra crunch, add ¼ cup toasted walnuts or shaved fennel. 🥗
Wine Complements
A crisp Sauvignon Blanc from New Zealand or Loire Valley is ideal—its citrus notes mirror the lemon in the tuna salad while balancing the smoky cream cheese.
For something lighter, try a Pinot Grigio from Italy, which won’t overpower the dish. Avoid heavy reds; they’ll clash with the fresh herbs and delicate tuna. 🍷
Beverage Balance
For a non-alcoholic option, sparkling water with lemon keeps the meal light and refreshing. If you prefer beer, a Belgian witbier like Hoegaarden adds a subtle citrusy lift that pairs perfectly with the tuna’s brightness. Skip the heavy stouts—they’ll overwhelm the dish. 🍺
Garnish Upgrades
Just before serving, sprinkle the pizza with extra fresh dill and a pinch of smoked paprika for a pop of color and flavor. A drizzle of high-quality extra-virgin olive oil (like California Gold) adds a silky finish.
For a sweet contrast, a few edible flowers or microgreens elevate the presentation. ✨
Side Dish Harmony
Roasted asparagus with lemon zest complements the dish’s seafood flavors while adding a touch of elegance. Toss 1 bunch asparagus with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, then roast at 425°F for 12-15 minutes.
The caramelized edges contrast perfectly with the creamy tuna. 🌱
Make-Ahead Tips
Prep the tuna salad and cream cheese blend a day ahead—the flavors meld beautifully. Store the pizza dough separately and assemble just before cooking. If reheating, warm the pizza in a 400°F oven for 5-7 minutes to restore crispiness. Serve with prepped sides to keep everything fresh. ⏰
Nutrition facts
Frequently asked questions
Can I substitute canned tuna for fresh in this recipe?
While fresh albacore tuna is ideal for this dish, you can use high-quality canned albacore tuna in water if fresh isn't available. Drain and rinse the tuna thoroughly, then pat it completely dry with paper towels to remove excess moisture. For best texture, mix in 1 tbsp extra mayonnaise to compensate for the lack of natural oils in canned tuna. Avoid light tuna—it's too mild and breaks apart easily.
How do I achieve the coal-fired char without a grill?
Use a cast-iron skillet on your stovetop over high heat for a similar effect. Heat the skillet until it's nearly smoking hot, then add the pizza and cover with a lid for 1-2 minutes to trap heat and create char marks. For extra smokiness, place a wood chip soaked in olive oil on the skillet before adding the pizza.
Can I make this pizza ahead of time?
Yes, but with some adjustments. Assemble the pizza completely (including toppings) and refrigerate for up to 4 hours. When ready to cook, let it sit at room temperature for 30 minutes before cooking. For reheating, bake at 400°F for 5-7 minutes to restore crispiness. The tuna salad will be slightly softer after reheating, so serve immediately after warming.
What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pizza crust loses crispiness when reheated, so it's best enjoyed fresh. For the tuna salad component, place a thin layer of olive oil on top before sealing to preserve freshness. To reheat, warm in a 350°F oven for 8-10 minutes until heated through.
Can I make this dish vegetarian?
Replace the tuna with a creamy avocado mixture (mashed avocado + Greek yogurt + lemon juice + herbs) or a white bean spread (mashed cannellini beans + garlic + olive oil). For a cheesy option, use a ricotta and herb blend instead of the tuna salad. Keep the smoky cream cheese base and charred crust for that signature flavor.