Tuna Caesar Salad
Tuna or other fish works beautifully with the tangy Caesar dressing - I’ve added some crunchy and fresh vegetables as a nice contrast to the soft tuna texture. A quick and lovely version for lunch or dinner!
Seaside Caesar
…try saying that three times fast! I love a Caesar salad, and you may have already seen my chicken Caesar and Caesar dressing recipe. This is just a more seaside-y version of this, born out of wanting to use up some tinned tuna I had! I added some veggies that you may not traditionally find in a Caesar salad but hey, the most important thing for me is that you use stuff you love and that is available to you, and to be honest the star of the show is still the dressing. Try this, but feel free to make it your own! I loved having it with tuna!
Tuna Caesar Salad
For 2 people
Total time: Roughly 20 mins
2 small or 1 large romaine lettuce hearts
1 large handful of croutons
1 large handful of cherry tomatoes (I don’t know if this is “authentic”, but I love tomatoes in my Caesar!)
1/2 cucumber
a handful of radishes
2 tins of tuna (ideally in spring water, but in brine or in oil is fine too. Or of course, fresh (cooked) tuna.
A small tin of anchovies in olive oil (again, you can omit this, or you can use a bit of anchovy paste, my new favourite!)
Parmesan to garnish
For the dressing (you can of course experiment too!):
1/3 cup of mayonnaise (I have recipes for regular and vegan versions!)
Juice from 1/2 lemon
1 tbsp white vinegar
1/2 cup grated parmesan (vegan works too)
1 clove of garlic
A bit of the oil from the anchovies, or if using, a dash of anchovy paste (can omit)
A pinch of black pepper
A tiny dash of honey (or maple syrup)
Instructions
Rinse the lettuce leaves well in cold water (this helps keep them crispy as well as clean! If they need to be revived a bit, leave them in a bowl of ice cold water for a bit and they will crunch right up). Pat them dry and place on two plates. You can cut them up or leave as large leaves. Rinse and halve the tomatoes, chop the cucumber up small and slice the radishes thinly and sprinkle the veg over the lettuce on the plates, and then top with croutons.
Cook the tuna and let it cool if you are using fresh fish, or open tins and drain the liquid. Fluff with a fork to get smaller pieces.
For the dressing, crush the garlic clove and mix in with mayo, lemon juice, vinegar, parmesan, black pepper and honey/syrup, and tip a bit of the oil that the anchovies come in into the dressing (trust me!) and mix everything well.
Place the tuna on top of the salad, chop up the anchovies and sprinkle them over the salad, and top it off with lots of lovely dressing (you can toss the whole salad together with the dressing if you really want to spread it out) and some shaved parmesan. I recommend not adding a lot of salt to this dish, because parmesan is salty and flavourful enough in my opinion, and anchovies are usually salted too!
Enjoy!
Did you make the tuna Caesar salad? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
