Salads
The classic Anthony’s coal-fired pizza tuna salad recipe delivers a perfect marriage of smoky crust and creamy, herby tuna salad in every bite. This recipe brings Anthony's signature coal-fired technique to your home kitchen, where the heat transforms simple dough into crispy, charred perfection with just a few key adjustments.
The secret lies in the coal-fired baking method—achieving that authentic wood-fired flavor without needing a full outdoor setup.
What sets this dish apart is the balance of textures and flavors: a crispy, slightly charred crust meets the cool, creamy crunch of classic tuna salad.
The recipe includes a foolproof dough formula that responds beautifully to high, dry heat, while the tuna salad stays fresh and vibrant with celery, red onion, and fresh herbs. It’s the kind of meal that feels both comforting and impressive—ideal for summer picnics, game days, or a casual weekend lunch.
By the time you pull this pizza from the oven, you’ll have a dish that tastes like a cross between a rustic wood-fired pie and a classic tuna salad sandwich—just without the bread.
The coal-fired crust adds a smoky depth that elevates the simple tuna salad to something extraordinary, while the crispy edges hold up perfectly to the creamy filling. This is the kind of recipe that makes you want to gather friends around the table, even if it’s just for one slice.
Pair it with a simple arugula salad or garlic bread to round out the meal, and you’ve got a complete, satisfying dish that’s as easy to make as it is delicious. Let’s get started with the dough—this is where the magic begins.
Ingredients for anthony's coal fired pizza tuna salad
Simple dough meets bold tuna salad—just 15 ingredients for smoky, charred perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Spooned and leveled for accuracy |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure it's fresh for best rise |
| Granulated Sugar 🍚 | ½ tsp | Enhances yeast activation |
| Fine Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality for flavor |
| Warm Water 💧 | 1 ¼ cups | 110°F for ideal yeast activation |
| Canned Tuna in Water 🐟 | 1 ½ cans | High-quality, drained well |
| Mayonnaise 🥫 | ½ cup | Duck brand preferred |
| Fresh Celery 🥬 | ½ cup | Finely diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Thinly sliced, bright flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, vibrant and fresh |
| Fresh Chives 🌱 | 2 tbsp | Finely chopped, mild onion flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright acidity |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, robust flavor |
| Charcoal Briquettes 🔥 | 1 package | Lump charcoal preferred |
The dough's success hinges on quality flour and yeast. King Arthur flour works wonders here, but any all-purpose brand will do. For yeast, FreshPaks from the grocery store are foolproof—no need for testing. The olive oil should be extra-virgin (none of that cheap cooking oil) for that authentic Italian touch. If you're using instant yeast, cut the activation time by half. The charcoal briquettes? Lump charcoal from a hardware store gives the best smoky flavor—avoid those pre-shaped briquettes if you can.
No fresh dill? Dried dill at one-third the amount works in a pinch, though fresh is ideal. The tuna should be high-quality, oil-packed if you prefer richer flavor, but water-packed works too—just drain it thoroughly. For the celery, Trader Joe's pre-cut celery is a lifesaver, but fresh is always better. The red onion can be swapped for green onion if you're short on time, though it changes the flavor profile slightly. And if you don't have a charcoal grill, a cast-iron skillet on the stove with a heat-safe lid can mimic the effect—just place the briquettes underneath.
The dough keeps well for 2 days in the fridge, wrapped tightly in plastic. For the tuna salad, store it in an airtight container with a thin layer of mayo on top to prevent browning—it stays fresh for 3 days in the fridge. The charcoal briquettes can be reused up to 3 times if stored in a dry place. Pro tip: Make the dough the night before and let it rise overnight in the fridge for deeper flavor. The tuna salad can be prepped a day ahead too—just fold in the fresh herbs right before assembling.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just flour, yeast, sugar, and olive oil tossed together, then left to rise while I sip coffee. The texture? Perfectly chewy, with that coal-fired char you’d expect from a wood-fired oven, but no grill required.
- Umami Bomb: The tuna salad here isn’t your basic mayo mix—it’s got that deep, smoky edge from the coal-fired crust, balanced by bright olive oil and a pinch of salt. Honestly, the first bite makes me forget I’m eating pizza for lunch.
- Weeknight Superstar: Between us, this is my go-to when I’m swamped but still want something impressive. Toss the dough on a sheet pan, top with whatever’s in the fridge (hello, leftover veggies), and it’s ready in under an hour. Even my picky teenager doesn’t complain.
- Budget-Friendly Luxury: You’re getting restaurant-quality flavor for pennies—just a few staples, no fancy ingredients. The dough costs next to nothing, and the leftovers? They’re even better cold the next day, packed for lunch or reheated for dinner. My wallet and my taste buds thank me.
Step-by-step instructions for Anthony's coal-fired pizza tuna salad
Here's how to create that perfect balance of smoky crust and classic tuna salad flavors.
Prepare the Coal-Fired Pizza Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 teaspoons fine sea salt. Make a well in the center and add the 0.25 teaspoon active dry yeast and 0.5 teaspoon granulated sugar. Pour in the 0.5 cup extra-virgin olive oil and gradually add the 1.25 cups warm water while mixing with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Cover with a clean kitchen towel and let it rest for 1 hour at room temperature. This resting period allows the gluten to relax, making it easier to roll out later.
Assemble the Classic Tuna Salad Filling
In a medium bowl, drain the 1.5 cans canned tuna in water thoroughly and break it up with a fork. Add the 0.5 cup mayonnaise, 0.5 cup finely diced fresh celery, 0.25 cup thinly sliced red onion, 0.25 cup chopped fresh dill, 2 tablespoons chopped fresh chives, 1 tablespoon freshly squeezed lemon juice, and 0.5 teaspoon freshly ground black pepper. Mix gently but thoroughly to combine all ingredients.
Taste the mixture and adjust seasoning if needed. The salad should be flavorful but not overly salty. Cover and refrigerate until ready to use. This step ensures the tuna salad maintains its classic texture and taste, which will complement the smoky crust perfectly.
Prepare the Charcoal Briquettes for Cooking
While the dough rests, prepare the 1 package charcoal briquettes according to package instructions. Once the briquettes are hot and covered with a light layer of ash, spread them evenly in a large, heavy skillet or cast iron pan. This will serve as your cooking surface for the pizza.
Let the briquettes burn for 5 minutes to create a bed of hot coals. This step is crucial for achieving that authentic coal-fired flavor and crispy crust. The briquettes should be white-hot and ready to cook when you're ready to shape the dough.
Shape and Cook the Pizza
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12-inch circle, about ¼-inch thick. Gently stretch each circle to your desired size, ensuring it's even in thickness for consistent cooking.
Place one dough circle onto the hot briquettes. Quickly spread ¼ of the tuna salad evenly over the dough, leaving a ½-inch border for the crust. Cook for 3-4 minutes until the crust is golden brown and crispy, and the bottom is lightly charred in spots. Transfer to a plate and repeat with the remaining dough and tuna salad.
Serve Immediately for Best Results
Slice each pizza into 4 equal wedges and serve immediately. The combination of the smoky, charred crust and the classic tuna salad filling creates a unique and delicious dish. The residual heat from the briquettes will keep the pizzas warm and crispy.
For an added touch, sprinkle each serving with an extra pinch of black pepper and a few fresh chives. Serve with a side of mixed greens or a simple tomato salad to complement the rich flavors of the pizza.
Pro Tips For Making Anthony'S Coal Fired Pizza Tuna Salad
- Test Yeast First: Dump that yeast packet into warm water—if it doesn’t foam in 5 minutes, your dough’s dead before it starts. I learned this the hard way after baking a brick-like pizza crust; now I always check first.
- Salt the Dough Twice: Sprinkle half the sea salt into the dry flour before mixing, then add the rest with the water. The first layer keeps the yeast in check, and the second ensures even seasoning—no salty pockets or bland patches.
- Oil the Bowl Right: Coat the mixing bowl with olive oil before adding the dough—it prevents sticking and makes turning it out effortless. I used to skip this and ended up with dough clinging like glue; now I grease like my life depends on it.
- Let the Dough Rise Where It’s Warm: Place the dough in a bowl near the oven with the light on (or a sunny windowsill) for consistent warmth. My first attempt in a cold kitchen took three hours—now it doubles in 90 minutes every time.
Creative variations of these flavors
Spicy Tuna Twist
Swap out half the mayo for sriracha mayo (mix ¼ cup mayo with 1 tbsp sriracha) to add heat while keeping the creamy texture. I love adding ½ tsp crushed red pepper flakes too—just fold them in at the end.
For extra zing, top with pickled jalapeños right before serving. This version feels like a summer picnic meets a spicy kick! 🌶️
Mediterranean Fusion
Brighten the tuna salad with ¼ cup crumbled feta cheese and 2 tbsp chopped kalamata olives for a Greek-inspired twist. Swap the red onion for ¼ cup thinly sliced cucumber and add 1 tbsp chopped fresh oregano to the dough before shaping.
The result? A pizza that tastes like it came straight from a Santorini taverna. 🥙
Crispy Potato Topping
Layer ½ cup thinly sliced potatoes (pre-cooked in olive oil until crispy) under the tuna salad for a pub-style twist. I like using Yukon Gold potatoes for their creamy texture.
Add a sprinkle of paprika on top before baking for extra flavor. This version turns your pizza into a hearty, satisfying meal—perfect for game day. 🍟
Herb-Infused Dough
Elevate the crust by mixing 1 tbsp chopped fresh rosemary or thyme directly into the dough before shaping. The herbs infuse the crust with aromatic depth, balancing the tuna salad beautifully.
For a stronger flavor, let the dough rest with the herbs for 30 minutes before rolling out. It’s a simple trick that makes the pizza taste gourmet. 🌿
Smoked Paprika Crust
Add ½ tsp smoked paprika to the dough’s flour mixture for a subtle smoky note that pairs perfectly with the coal-fired crust. This works especially well if you’re short on time for charcoal prep—it mimics the smoky flavor without the effort.
The paprika also gives the crust a gorgeous golden hue. 🔥
Sweet & Tangy Glaze
Drizzle the baked pizza with a honey-mustard glaze (mix 1 tbsp honey with 1 tsp Dijon mustard) before serving. The sweetness cuts through the richness of the tuna salad, adding a bright, tangy contrast. It’s a simple finishing touch that takes the pizza to the next level. 🍯
Nutrition facts
Frequently asked questions
Can I use lump charcoal for this recipe?
Yes! Lump charcoal is actually preferred for this recipe because it burns hotter and produces more smoke, giving you that authentic coal-fired flavor. If you can't find lump charcoal, regular briquettes will work, but you might need to adjust cooking time slightly as they burn more slowly. Just make sure they're white-hot before placing the pizza on top.
How do I prevent the tuna salad from making the crust soggy?
Leave a ½-inch border around the edges of your pizza when adding the tuna salad. Also, make sure your tuna salad isn't too wet—drain the tuna thoroughly and avoid over-mixing. For extra insurance, let the pizza rest for 2-3 minutes after baking before slicing. This gives the crust time to firm up and prevents a soggy bite.
What if I don't have a cast-iron skillet for the charcoal?
No problem! You can use a heavy oven-safe skillet or even a pizza stone placed on the bottom rack of your oven with the briquettes underneath. Just make sure your oven can handle the heat—preheat for 15 minutes with the briquettes burning underneath. For a quick fix, try a grill pan on the stove with the briquettes underneath on medium-high heat.
Can I make this recipe without yeast?
While yeast gives the best texture, you can make a quick version using self-rising flour (omit the yeast and sugar) and adding 1 teaspoon baking powder to the dough. The crust won't be as chewy, but it will still be crispy and work well with the coal-fired method. For a more authentic result, stick with the yeast dough—it's worth the extra time!
How do I store leftovers?
Let the pizza cool completely, then store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes or until crispy again. The tuna salad may separate slightly when reheated—best enjoyed fresh!