Anthony's Coal-Fired Pizza Tuna Salad Recipe: Smoky Char and Creamy Crunch Fusion

Anthony’s coal-fired pizza tuna salad recipe brings together smoky char, crispy crust, and creamy crunch in every bite. The secret lies in cooking the pizza directly over hot coals, which infuses the dough with an unmistakable depth that pairs perfectly with the bright, tangy tuna salad topping.

I developed this recipe after years of experimenting with wood-fired techniques, and the results are restaurant-quality without requiring professional equipment.

The foundation is a simple yet sturdy pizza dough that holds up beautifully under high heat, while the tuna salad brings together classic ingredients like albacore tuna, celery, red onion, and a creamy mayo base.

What sets this dish apart is the coal-fired cooking method—it creates a crispy, slightly charred crust with a smoky aroma that transforms an ordinary pizza into something extraordinary. The tuna salad topping stays cool and creamy while the pizza develops its signature texture.

By the time you slide this pizza from the coals, you'll have a dish that's equal parts indulgent and refreshing—golden crust with smoky undertones, topped with fluffy, creamy tuna salad that adds a bright contrast.

The high-heat cooking caramelizes the crust edges while keeping the center tender, and the tuna salad's acidity cuts through the richness perfectly. This fusion dish is ideal for summer gatherings or when you want to elevate a weeknight meal.

Serve with a side of arugula salad or crusty bread to soak up any remaining tuna salad. The presentation is just as important as the flavor—arrange the tuna salad in an attractive swirl or dollop it generously over the pizza for that perfect balance of texture and taste.

Let's get started on creating this unique fusion dish that combines the best of both worlds.

Ingredients for anthony's coal fired pizza tuna salad

Creamy tuna salad meets smoky pizza crust in this fusion dish—just 15 ingredients for bold flavor.

The albacore tuna is the star—look for high-quality brands like Wild Planet or Vital Choice to avoid fishy aftertaste. Fresh dill and capers add brightness, so grab them from the seafood or specialty section, not the canned goods aisle. For the pizza dough, King Arthur Flour is my go-to for consistent results, but any all-purpose will work. The charcoal matters too—lump charcoal from a hardware store burns hotter and cleaner than briquettes, giving you that authentic smoky flavor. If you can't find lump, lightly crush regular briquettes to mimic it.

No fresh dill? Dried dill at half the amount works in a pinch, but the flavor won't be as vibrant. Substituting mayo? Greek yogurt with lemon juice keeps it creamy but adds tang. For the dough, olive oil can replace half the butter if you prefer a lighter crust. Capers too expensive? Pickle juice or chopped cornichons add similar briny depth. The red onion can be swapped for shallots if you prefer milder flavor—just double the amount since they're more potent.

Tuna salad keeps 3 days in the fridge, covered tightly. The dough can be prepped 24 hours ahead and stored in the fridge—bring it to room temp before shaping. Charcoal briquettes should be stored in a metal container away from flammables. For leftovers, reheat pizza in a 350°F oven for 10 minutes to revive the crust. The tuna salad reheats poorly, so serve it fresh over warmed pizza slices.

Step-by-step instructions for anthony's coal-fired pizza tuna salad

Here's how to combine smoky coal-charred pizza crust with rich, creamy tuna salad for a perfect fusion.

Drain the 16 oz albacore tuna thoroughly and flake it finely with your hands or a fork. Transfer to a large mixing bowl and set aside. In a separate small bowl, combine the 0.5 cup mayonnaise, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1 tbsp chopped capers, 1.5 tsp kosher salt, and 1 tbsp extra-virgin olive oil. Mix until fully emulsified and smooth.

Add the finely diced 2 whole celery stalks and 0.25 cup red onion to the tuna. Pour the mayonnaise mixture over the tuna and gently fold everything together with a rubber spatula. You want the mixture to be well combined but not overworked—just until the ingredients are evenly distributed. The salad should be creamy with visible flecks of tuna and vegetables throughout.

In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 tsp kosher salt. Make a well in the center and add the 0.25 tsp active dry yeast and 1 tsp granulated sugar. Pour in the 1.25 cups warm water (about 110°F) and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled in size. The dough should feel light and springy when pressed gently. This rising step is crucial for developing the pizza's airy texture and ensuring it cooks properly on the coal fire.

Preheat your oven to its highest setting (typically 500°F or higher) for 15 minutes to get it as hot as possible. While the oven preheats, divide the risen dough into 4 equal portions (about 8 oz each) and shape each into a ball. On a floured surface, roll each ball into a 12-inch round, keeping the edges slightly thicker than the center for a classic pizza shape.

Transfer each rolled-out dough to a piece of parchment paper. Spread about 2 tablespoons of the prepared tuna salad evenly over each pizza, leaving a 1-inch border around the edges. Top with the 0.5 cup cold unsalted butter, cut into small cubes, distributing them evenly over the tuna salad. The butter will melt and create a rich, golden crust during the coal-firing process.

Light the 1 lb charcoal briquettes in your grill or pizza oven until they're covered with a thick layer of white ash. Spread the hot coals evenly across the cooking surface, leaving a 2-inch border around the edges. Place one prepared pizza directly on the coals, parchment paper and all. Close the lid and cook for 3-4 minutes until the crust is puffed, golden brown, and slightly charred in spots.

Use a pizza peel to carefully transfer the cooked pizza to a cutting board. Repeat with the remaining pizzas, working in batches if needed. The key here is the high heat and direct contact with the coals—this creates that signature smoky char flavor while keeping the tuna salad creamy and warm through. Serve immediately while the crust is still crisp and the butter is melted.

Troubleshooting perfect results

Coal Heat Control

If your pizza isn't getting that signature smoky char, your coals might be too hot or unevenly distributed. I recommend using lump charcoal instead of briquettes—they burn hotter and cleaner. Arrange the coals in a single layer with 2-inch gaps between them to allow air circulation.

For a 12-inch pizza, you'll need about 1 lb of charcoal spread evenly across your grill or pizza stone. If the crust burns too quickly, reduce the heat by spreading the coals farther apart. 🔥

Tuna Salad Too Dry

The tuna salad can dry out if overmixed or if the tuna isn't flaked finely enough. Always use albacore tuna in water (not oil) and drain it thoroughly before flaking. Mix just until combined—overworking will break down the mayo and make the salad greasy.

For extra moisture, add 1 tbsp of lemon juice or 1 tsp of olive oil if needed. Store leftovers in an airtight container with a damp paper towel to retain freshness. ✨

Dough Sticking to Surface

If your dough sticks to the parchment paper or grill, it’s likely due to insufficient flour or improper rolling. Lightly flour your work surface and roll the dough with King Arthur Flour or all-purpose flour until it’s smooth but not sticky.

For coal-fired cooking, use parchment paper under the dough to prevent sticking—just make sure it’s large enough to handle the pizza easily. If the dough tears during transfer, let it rest for 10 minutes before reshaping. 💪

Uneven Cooking

Uneven cooking often happens when the coals aren’t evenly distributed or the pizza isn’t placed correctly. Always spread the coals in a single layer and leave a 2-inch border around the edges. Place the pizza directly on the coals (not over them) to ensure even heat distribution.

If one side cooks faster, rotate the pizza halfway through cooking using a pizza peel. For best results, preheat your grill or pizza stone for 15-20 minutes before cooking. 🌡️

Butter Not Melting

The butter might not melt if the coals aren’t hot enough or if the butter cubes are too large. Cut the butter into small, even cubes (about ½-inch thick) and distribute them evenly over the tuna salad.

For extra crispiness, place the pizza directly on the coals for 3-4 minutes—the high heat should melt the butter and create a golden, crispy crust. If the butter remains solid, increase the heat or spread the coals slightly farther apart for more direct contact. 🧈

Salad Separating

If the tuna salad separates after cooking, it’s likely due to overmixing or using the wrong type of mayo. Stick to Dijon-infused mayo for stability, and mix the salad just until combined.

For extra insurance, fold in 1 tbsp of lemon juice or 1 tsp of Dijon mustard to help bind the ingredients. Serve the pizza immediately after coal-firing to prevent the salad from separating further. If needed, lightly press the salad back together with a spatula before serving. 💡

Frequently asked questions