Fresh Tuna Salad.

• 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices)
• 1/2 cup pure olive oil
• Salt and freshly ground black pepper ( to taste)
• 1/2 teaspoon red pepper flakes
• Zest and juice of 1 large lemon
• 1 teaspoon Herb de Provence
• 3 hard boiled eggs (chopped the size you like)
• 3 celery stacks preferably with the leaves (thinly sliced)
• 3 medium kosher dill pickles (peeled and diced small)
• 1 bunch scallions (chopped, green and white parts)
• 1 tablespoon flat leaves parsley (chopped)
• 1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)

1. In a glass baking dish combine olive oil, lemon juice and zest, salt and black pepper, red pepper flakes and Herb de Provence.
2. Place tuna slices onto the baking dish and turn them a few times to cover with the marinade. Leave it to marinade for as long as the oven is preheating.
3. Preheat oven to 425 degrees. F. Bake tuna in the marinade for 20 minutes, turning ones, half time of the baking.
4. Take out the tuna to a plate and cool to room temperature. Strain the marinade and add mayonnaise, whisk together until combined. This is the dressing.
5. In a mixing bowl combine all the chopped ingredients. With a fork flake tuna to bite size pieces, and fold in to other ingredients; then pour the dressing (leave some to spread on the top) and carefully mix it in. Chill before serving.

tuna, olive oil, salt, red pepper, lemon, eggs, celery, kosher dill pickles, scallions, flat leaves parsley, mayonnaise

Taken from food52.com/recipes/12689-fresh-tuna-salad (may not work)