Tuna Caesar Salad: Fresh and Flavorful!
Did you know that the Caesar salad wasn’t actually named after Julius Caesar? It was created in 1924 by an Italian-American chef, Caesar Cardini, in Tijuana, Mexico! As the story goes, Cardini threw together the salad with what he had on hand—romaine lettuce, garlic, croutons, Parmesan cheese, eggs, olive oil, and Worcestershire sauce—when his restaurant was running low on ingredients. The result? A simple yet iconic dish that quickly became a favorite worldwide.
I’ve always loved a good Caesar salad, but adding flaky tuna takes it to a whole new level! The crisp romaine lettuce, creamy garlicky Caesar dressing, and crunchy croutons create the perfect balance of textures. I also love topping it with Parmesan shavings for that bright, tangy finish. The combination of flavors is bold yet refreshing, making it an irresistible meal any time of day.
This salad is my go-to for a quick lunch, a light dinner, or even a last-minute meal when I want something fresh but filling. It’s incredibly easy to prepare, especially when using high-quality tuna packed in olive oil. Just toss everything together, and in minutes, you have a dish that’s satisfying and packed with protein.
One of my favorite things about this tuna Caesar salad is how versatile it is. You can add avocado for extra creaminess, cherry tomatoes for sweetness, or a squeeze of lemon to brighten up the flavors. Whether I’m eating it solo or serving it alongside warm, crusty bread, it always hits the spot.
Every bite is packed with flavor, and honestly, I could eat this every day. It’s fresh, delicious, and a great way to elevate a classic Caesar salad with a protein-rich twist.
Tuna Caesar Salad
Equipment
- 1 mixing bowl
- 1 oven
Ingredients
- 1 egg yolk
- 10 ml lemon juice
- 1 clove garlic chopped
- 1/2 anchovy
- 5 ml worcestershire sauce
- 120 ml sunflower oil
- salt,black pepper
- 10 g dijon mustard
- 1 romaine lettuce
- 1 sandwich loaf
- 1 tin tuna
Instructions
- First of all,place the egg yolk in a mixing bowl, add mustard, and whisk until well combined. Caesar salad dressing is a type of mayonnaise but thinner in consistency.
- Slowly drizzle in the oil, whisking continuously. As you whisk, the dressing will start to thicken. The consistency should be thinner than mayonnaise.
- Add lemon juice, anchovies, Worcestershire sauce, and garlic. Season with salt and black pepper.
- Let the dressing rest in the fridge to allow the flavors to meld. Meanwhile, prepare the croutons. Cut the bread into cubes, lightly coat with oil, season, and bake at 180°C until golden brown.
- Tear the romaine lettuce into bite-sized pieces and toss with the dressing.
- Add the croutons and tuna, mixing everything well.
- Finally, grate Parmesan cheese on top and serve.
