Tuna in Caesar Salad? Trust Me 🥗

By The Cooking Foodie · 30 min

Ingredients

Instructions

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

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

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