Tuna Ceasar Salad

Time: 15 min

Difficulty:

Ingredients for 4 servings

  • 2 180 g glass jars of Rio Mare Tuna Fillets in Extra Virgin Olive Oil
  • 250 g of ciabatta-type bread
  • sea salt
  • black pepper
  • oregano
  • 1/4 clove of garlic
  • 4 anchovies fillets preserved in oil
  • 75 g of Parmigiano Reggiano cheese
  • 1 tablespoon of Greek yoghurt
  • half a lemon
  • extra virgin olive oil
  • 1 head of lettuce
  • 1 head of Gentilina lettuce

Preparation

Slice and cube the ciabatta bread, season with oil, salt and oregano and bake in an oven pre-heated to 180°C for 15 minutes.
Blend the garlic with the anchovies and the Parmesan cheese, add the yoghurt, the lemon juice and emulsify with a generous amount of extra virgin olive oil. Divide the tuna fillets into slivers and set aside.
Wash and dry the vegetables. Break them into pieces and mix with the pre-prepared sauce.

Mise en place:

Divide the salad among individual dishes, sprinkle with the crunchy croutons and garnish with the tuna fillets. Decorate with dollops of the Parmesan cheese sauce.

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Chef's Tip

Being creative is the best way to enrich salads. If you happen to have any unusual varieties, flowers, aromatic herbs or shoots available, you can use them to make your recipe more exciting.

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