Tuna Caesar Salad

This easy and healthy Tuna Caesar Salad gives a boost of protein to the classic Caesar Salad. With homemade garlic croutons, tender chunks of canned tuna, and a creamy yogurt-based Caesar dressing, there's no shortage of flavor here!

• Healthy: Packed with lean protein from tuna and loaded with vitamins from crisp romaine lettuce, this homemade Tuna Caesar Salad is as nourishing as it is delicious. Plus, by making your own dressing with Greek yogurt, you're keeping it light without sacrificing flavor.
• Quick and easy: With just 10 ingredients and 25 minutes, you can whip up a delicious salad using easy-to-find ingredients. It’s a no-fuss recipe that delivers big on flavor with minimal effort - ideal for those busy weeknights!
• Budget-friendly: Affordable pantry staples like canned tuna, garlic powder, and Worcestershire sauce keeps this Tuna Caesar Salad budget-friendly without sacrificing flavor.

• Lettuce: The classic choice is Romaine lettuce for its crisp texture and sturdy leaves. Make sure to dry the leaves well so you don't water down the Caesar dressing and croutons.
• Canned tuna: You need 1 can of tuna in water (unsalted recommended) for this Tuna Caesar Salad. Make sure to save the water for the dressing - it provides savory flavor instead of anchovies!
• Parmesan cheese: A key ingredient in Caesar Salad for a sharp and salty kick. Use high-quality Parmesan cheese like a fresh block of Parmigiano-Reggiano for a more vibrant flavor.
• Bread: To make homemade croutons, cube a loaf of crusty bread like sourdough, French or Italian, ciabatta, or baguettes.
• Oil spray: A quick spritz for the toasted croutons. Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Garlic powder: For both the croutons and Caesar dressing. A pantry staple and must-have for recipes like Red Skin Potato Salad and Furikake Salmon, where fresh garlic would be too overpowering or could burn easily.
• Greek yogurt: The base of our Caesar dressing. I recommend whole milk for a creamier, richer result.
• Worcestershire sauce: Adds umami, savoriness, and tanginess to the dressing.
• Dijon mustard: Smooth, sharp, and tangy to add depth to the dressing.
• Olive oil: A drizzle to thin out the dressing. A high-quality, finishing extra virgin olive oil is recommended.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• In place of romaine lettuce, you could use any type of greens for Tuna Caesar Salad. Arugula, spinach, or massaged kale are popular choices.
• You could replace canned tuna with seared or grilled ahi tuna. The dressing might need more Worcestershire sauce in place of tuna water. Alternatively, try canned salmon!
• Turn it into a Tuna Caesar Pasta Salad by throwing in cooked pasta or tortellini. It can replace the croutons or be a hearty addition to it!
• Want more toppings? Additional veggies like cherry tomatoes, cucumbers, bell pepper, avocado, fresh herbs, or radish would be nutritious and tasty.

STEP ONE: First, make the homemade croutons by cutting your bread into ½ inch cubes. Spray with oil, then season with garlic powder, salt, and pepper. Mix well and spread out onto a parchment-lined baking sheet. Either bake or air fry the bread cubes until lightly golden, then let cool completely.

STEP TWO: Meanwhile, make the Caesar dressing by whisking together Greek yogurt, garlic powder, Worcestershire sauce, dijon mustard, salt, pepper, tuna water, and olive oil. Season to taste and add more tuna water as preferred.

STEP THREE: Assemble your Tuna Caesar Salad. Top a platter with Romaine lettuce, flaked tuna meat, and Parmesan cheese.

When ready to serve, drizzle with dressing and top with croutons. Serve immediately.

• Bake most of the way: For crispy croutons that aren't too crunchy, bake the bread cubes until they're lightly golden brown. The center should still be a little chewy. As they cool, the croutons will continue to crisp up.
• Chill the lettuce: For the crispiest lettuce, wash and dry it extremely well. Then keep it chilled in the fridge while you prepare the rest of the salad. Cold lettuce will stay crisper when dressed.
• Save the tuna water: One of the secret ingredients in this Caesar dressing is the water from the canned tuna! For a dressing with no anchovies, add the tuna water instead to thin it out while adding delicious flavor.
• Dress right before serving: To keep the Caesar Salad with Tuna crisp, toss the lettuce, croutons, and dressing together right before serving. This prevents the lettuce from wilting and the croutons from becoming soggy.

Storing: To store Tuna Caesar Salad, keep the components separate: lettuce with tuna, croutons, and dressing.

• Place the lettuce and tuna meat in an air-tight container and refrigerate for up to 2-3 days.
• Croutons should be cooled completely before placing in an airtight container or resealable bag. Store in a cool, dry place like the pantry or cupboard and use within 1 week. You can re-toast them briefly in the oven, air fryer, or toaster if needed.
• Transfer the dressing to an airtight container or jar with a tight-fitting lid. Store in the fridge for 3-5 days.