Tuna Caesar Salad with Homemade Dressing

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Cube the bread, toss it with the olive oil, garlic powder, salt and pepper, then spread it in a single layer on a baking sheet.
2. Bake the croutons for 10–15 minutes, stirring once, until golden brown and crisp. Let them cool completely.
3. On a cutting board, finely chop the anchovy fillets and garlic together, sprinkle with a small pinch of salt, then mash and scrape the mixture into a smooth paste with the flat of the knife.
4. Put the anchovy-garlic paste in a medium bowl and whisk in the egg yolks, Dijon mustard and lemon juice until smooth.
5. While whisking constantly, slowly drizzle in the olive oil until the dressing is thick and creamy. Stir in the grated Parmesan.
6. Season the dressing with black pepper and salt to taste, adding the salt gradually. If it is too thick, thin it with 1–2 extra tablespoons of olive oil or a splash of cold water.
7. Wash and thoroughly dry the romaine, then tear or chop it into large pieces. Drain the tuna and break it into large flakes.
8. In a large bowl, toss the romaine with most of the dressing until coated. Add the tuna, Parmesan and croutons, and toss gently.
9. Top with extra Parmesan and black pepper, and serve right away, with lemon wedges if you like.

Summarized from The Cooking Foodie's video. Watch it for the details.

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