Tuna Caesar Salad Recipes

Steps:

• Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill, coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
• Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Steps:

• To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Toss the romaine, red onion and dressing in a large salad bowl. Add the croutons and toss; serve immediately.
• Servings: 6.
• Nutritional Information Per Serving:
• Calories 80; Total fat 5g; Saturated fat 1g; Cholesterol 10mg; Sodium 115mg; Carbohydrate 1g; Fiber 0g; Protein 8g; Vitamin A 0%DV**; Vitamin C 6%DV; Folate 1%DV; Calcium 2%DV; Iron 2%DV; Potassium 3%DV
• Nutrition Information for Dressed Salad Per Serving: Calories 140; Total fat 6g; Saturated fat 1g; Cholesterol 10mg; Sodium 180mg; Carbohydrate 13g; Fiber 4g; Protein 11g; Vitamin A 170%DV; Vitamin C 70%DV; Folate 54%DV; Calcium 8%DV; Iron 15%DV; Potassium 14%DV *For salt, indicated as the amount "to taste," no amount of the ingredient is included in the analysis.
• *Daily Value.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• Mix tuna, tomatoes, green beans and olives in medium bowl. Mix mayonnaise, Caesar dressing and pepper; toss with tuna mixture.
• Spoon about 1/4 cup tuna mixture into each pasta shell. Arrange shells on lettuce leaves. Sprinkle with eggs.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.
• Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.
• Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.
• Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.