Salads
This Anthony’s coal-fired pizza tuna salad recipe redefines comfort food by blending smoky, charred crust with crispy celery crowns and creamy tuna salad—two iconic flavors in one unforgettable dish.
The secret lies in mastering the coal-fired technique for that signature crispy crust while keeping the tuna salad light, tangy, and perfectly textured. After years of perfecting this fusion, I can confidently say it’s the ultimate crowd-pleaser for summer gatherings or weeknight dinners.
The pizza dough gets its signature char from a hot coal fire, creating a crispy yet tender crust that holds up to the creamy tuna salad topping. Meanwhile, the tuna salad—packed with crisp celery, fresh herbs, and a hint of lemon—adds a refreshing contrast to the smoky flavors.
Every bite delivers the best of both worlds: the hearty satisfaction of pizza and the bright, fresh crunch of a classic tuna salad. This isn’t just a meal; it’s an experience that transforms ordinary lunches into something extraordinary.
What makes this recipe truly special is the balance of textures and flavors—crispy crust, creamy tuna, and the satisfying crunch of celery. The coal-fired method ensures a perfectly charred crust, while the tuna salad stays fresh and vibrant, never overpowering the pizza’s smoky depth.
Whether you’re serving this as a main dish or a creative side, it’s sure to impress even the most skeptical eaters.
Ready in under an hour, this dish is perfect for those who love bold flavors and unique combinations. The coal-fired crust adds an element of rustic charm, while the tuna salad brings a modern twist that keeps things exciting. Let’s bring this fusion to life and elevate your next meal.
Ingredients for anthony's coal fired pizza tuna salad
Smoky crust meets creamy tuna salad—here’s how to nail both in one unforgettable dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 ½ lb | Store-bought or homemade, room temperature |
| Albacore Tuna 🐟 | 1 ½ cans | High-quality, in water, drained |
| Mayonnaise 🥫 | ½ cup | Duck egg or high-quality brand |
| Celery Stems 🧅 | 2 cups | Finely chopped, crisp |
| Red Onion 🧅 | ½ whole | Thinly sliced, fresh |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Coal Briquettes 🔥 | 1 package | Lump charcoal, food-safe |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin, for crust |
| Sea Salt 🧂 | 1 ½ tsp | Fine grain, for seasoning |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, optional |
The coal briquettes are non-negotiable for that signature char. Kingston Lump Charcoal from Costco or any food-safe lump charcoal works best—avoid those tiny briquettes. Look for briquettes labeled 'food-safe' or 'BBQ grade' to ensure no weird aftertastes. The pizza dough should be firm but pliable—if it's too sticky, chill it 15 minutes. For the tuna, Wild Planet or Vital Choice brands are my go-tos for quality you can taste. The celery? Organic celery crowns from the grocery store’s produce section stay crisp longer than pre-chopped bags.
No lump charcoal? Hardwood charcoal chunks work in a pinch, but you’ll need a metal grate to keep the pizza from sinking into the coals. Swapping the tuna? Smoked salmon or sardines add a similar depth of flavor. Prefer less mayo? Greek yogurt or avocado cuts the richness while keeping it creamy. The dill can be subbed with parsley or chives if you're out, but fresh herbs make all the difference. For the crust, if you can’t find lump charcoal, a cast-iron skillet on high heat gives a similar char—just watch it like a hawk.
Store the briquettes in a dry, airtight container for up to 6 months. Prep the tuna salad ahead and keep it covered in the fridge for 2 days max—the celery softens over time, so add it fresh when assembling. The dough can be made a day ahead and stored wrapped in the fridge. Once you’ve charred the crust, it’s best served immediately, but you can reheat it in a 400°F oven for 5-7 minutes if needed. The leftovers? Freeze the crust separately—it reheats beautifully.
Why You'll Love This Recipe
- Pizza Night, No Stress: I swear, the dough comes together in 10 minutes flat—no kneading, no waiting. Just mix, roll, and toss it on the grill. That coal-fired crust? Crispy edges and chewy center every single time, even if I burn the first one (which I always do).
- Tuna That Stands Out: The albacore tuna here isn’t just tossed in mayo—it’s brightened with celery and red onion, then folded into a dough that’s got character. The smoky grill flavor soaks right in, making it taste like a summer picnic, not a sad lunchbox relic.
- Lunch or Dinner, No Judgment: Pack it cold for a picnic, serve it warm with a side salad, or turn it into a full meal with grilled veggies. Honestly, I’ve eaten this for breakfast when I’m lazy, and no one’s ever batted an eye. It’s that adaptable.
- Leftovers That Don’t Suck: This recipe actually improves the next day. The crust stays sturdy, the tuna stays fresh, and the flavors meld even better. I make a double batch on Sundays, and by Wednesday, I’m still eating it with zero guilt—because it’s cheap, filling, and actually good.
Step-by-step instructions for Anthony's coal-fired pizza tuna salad
Transform simple ingredients into a smoky, crispy masterpiece with this foolproof technique.
Prepare the Tuna Salad Mixture
In a large mixing bowl, combine the drained 1.5 cans albacore tuna with the 0.5 cup mayonnaise, 2 tbsp lemon juice, and 1 tsp black pepper. I like to use a fork first to break up the tuna slightly before mixing thoroughly. This creates a creamy base that won't be too heavy when combined with the fresh vegetables.
Next, add the 2 cups finely chopped celery stems and 0.5 whole red onion (thinly sliced). Fold everything together gently until just combined—you don't want to overmix or the celery will get mushy. Sprinkle in the 0.25 cup chopped fresh dill and mix one last time. The dill adds that bright, herby note that makes this salad sing. Taste and adjust seasoning if needed—you might want a touch more lemon or salt.
Shape and Prep the Pizza Dough
On a lightly floured surface, gently press and stretch the 1.5 lb pizza dough into a large rectangle about 12x16 inches. I find rolling it too thin makes it tough, so keep it about ¼-inch thick. Transfer the dough to a parchment-lined baking sheet and brush the entire surface with 1 tbsp of the 2 tbsp olive oil, leaving a small border uncovered.
Spread the tuna salad mixture evenly over the oiled portion of the dough, leaving about 1-inch border around the edges. This border will become the crispy crust we're after. Sprinkle the 1.5 tsp sea salt evenly over the tuna salad, then top with the 0.25 cup freshly grated parmesan cheese if using. The cheese adds a nice salty contrast to the fresh flavors.
Build and Light the Coal Fire
While your oven preheats to 450°F, prepare the coal fire. Arrange the 1 package coal briquettes in a single layer on a heat-safe surface or in a pizza stone placed on the bottom rack of your oven. Light the coals and let them burn until they're covered with a thin layer of gray ash—this usually takes about 5-7 minutes. You want them hot but not flaming.
Here's the thing—this isn't your typical oven cooking. The coal fire creates that incredible smoky char that makes this pizza special. Once the coals are ready, quickly slide the pizza sheet onto the oven rack (don't use the bottom rack anymore) with the coals directly underneath. Close the oven door and resist the urge to peek—those first few minutes are critical for building that crispy crust.
Cook Until Crispy and Golden
Bake for 12-15 minutes until the edges are deep golden brown and the crust is crispy all the way through. You'll see the dough puff up slightly in the center, and the edges should look almost burnt in spots—that's where that smoky flavor comes from. The center should still look slightly underdone when you remove it from the oven because it'll continue cooking as it sits.
I know it's tempting to check early, but wait until you see those crispy edges and smell that smoky aroma. Remove the pizza from the oven and let it cool for 2-3 minutes before slicing. The residual heat will finish cooking the center while the crust sets up properly. Serve immediately while everything is still warm and crispy—this isn't a dish that waits!
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- DRY THE TUNA WELL: Drain the albacore, then pat it thoroughly with paper towels—no wet spots. I learned this the hard way when my first batch turned into a soggy tuna-mayo sludge instead of a crisp, flavorful topping. The drier the tuna, the better it holds up on the coal-fired crust.
- SWEAT THE ONION FIRST: Finely dice the red onion and cook it in a dry pan for 3-4 minutes until translucent. This softens the bite and deepens the flavor without overpowering the tuna. Skip this, and you’ll just be chewing raw onion bits between bites.
- PRESS THE DOUGH HARD: Roll out the pizza dough thin—about ¼-inch thick—and press it down firmly with your fingers or a rolling pin. A thick crust won’t get that perfect char from the coal fire, and you’ll end up with a chewy, uneven mess. Think "pancake thin," not "personal pizza thick."
- CHAR THE DOUGH DIRECTLY: Once the coals are hot, slap the dough onto the grill and let it sit untouched for 1-2 minutes until blackened in spots. This isn’t about cooking it—it’s about getting that smoky, crispy base that makes the whole dish sing. Resist the urge to flip or move it early.
Dietary considerations for this dish
Pescatarian Perfection
This dish is a dream for pescatarians—packed with high-quality albacore tuna (about 20 grams protein per can) and zero meat. The celery crowns add fiber, while the duck egg mayo provides healthy fats. I always use Wild Planet brand tuna for its clean taste and sustainability. 🐟
Gluten-Free Adaptation
For gluten-free diners, swap the traditional pizza dough for a certified GF crust like Caulipower or Udi's. I've tested both and found they hold up beautifully under the coal fire.
Just brush with olive oil and season with sea salt before adding the tuna salad. The texture stays crispy even without gluten.
Dairy-Free Options
Skip the parmesan cheese or use a nutritional yeast alternative for a dairy-free version. I've had great results with Bragg's nutritional yeast—it adds a cheesy flavor without the dairy.
For extra creaminess in the tuna salad, blend in ¼ cup Greek yogurt with the mayo. The texture remains light but still satisfying. 🧀
Low-Carb Modifications
To make this keto-friendly, use a low-carb tortilla or almond flour crust instead of traditional pizza dough. I recommend Mission Carb Balance tortillas—they char beautifully under the coal fire. For the tuna salad, reduce the mayo slightly and add 1 tbsp avocado oil to keep it rich while cutting carbs.
Allergen Considerations
This recipe contains fish (tuna), dairy (cheese), and eggs (mayo). For egg-free mayo, I recommend Hellmann's Egg-Free or a vegan mayo like Sir Kensington's. Always check labels—some brands process products in facilities with shellfish or nuts.
When in doubt, I opt for freshly squeezed lemon juice to bind the salad instead of mayo. 🌿
Nutrition facts
Frequently asked questions
Can I make this recipe without a coal fire?
While the coal fire creates that signature smoky char, you can achieve similar crispiness using a cast-iron skillet on high heat or a pizza stone in a broiler. Place the pizza on the skillet or stone and broil for 3-5 minutes until the edges are golden and crispy. For extra smokiness, try adding a few wood chips to your grill or smoker for 10-15 minutes before transferring the pizza.
How do I keep the celery from getting soggy in the tuna salad?
Chop the celery just before mixing it into the tuna salad, and use a mandoline or sharp knife for clean cuts. Also, fold the celery gently into the mixture rather than stirring vigorously. For extra crunch, add the celery and red onion just before serving instead of mixing them in ahead of time. A pinch of salt also helps draw out moisture, keeping it crisp.
What’s the best way to reheat leftover coal-fired pizza?
Reheat the pizza in a 400°F oven for 5-7 minutes on a baking sheet to restore crispiness. For a quicker option, use a toaster oven or air fryer at 375°F for 3-4 minutes. Avoid microwaving—it makes the crust soggy. If reheating the tuna salad separately, warm it gently in a bowl with hot water for 1-2 minutes, then drain and mix with a fork to restore texture.
Can I use canned tuna in oil instead of water?
Yes, but drain it thoroughly and pat it dry with a paper towel to remove excess oil. For every 5 oz can of tuna in oil, reduce the mayo by 1 tbsp to balance the richness. The oil adds flavor, but too much can make the salad greasy. If using oil-packed tuna, also consider adding 1 tsp lemon juice extra to cut through the fat.
Why does my crust turn out flat instead of crispy?
Flat crusts usually happen when the dough isn’t hot enough or the heat isn’t intense enough. Make sure your dough is at room temperature (not cold from the fridge) and that your coals are hot and ashed over before placing the pizza. Also, leave a 1-inch border of uncovered dough—this creates the crispy edge. If using a pizza stone, preheat it for 30 minutes before cooking. For extra crispiness, brush the border with olive oil** right before baking.