Tuna Caesar Salad

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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!

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 273

Author Jessica Kwon

Ingredients

Croutons

3-4 slices bread cut into ½ inch cubes; about 2½ cups
⅛ teaspoon garlic powder
¼ teaspoon kosher salt
Oil spray

Caesar Dressing

2-3 teaspoon water from canned tuna
½ cup plain Greek yogurt whole milk recommended
¼ teaspoon garlic powder
2 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoon extra virgin olive oil

Salad

1 head Romaine lettuce washed, dried, & chopped
1 (5 oz) can tuna in water; unsalted recommended
⅓ cup shredded Parmesan cheese

US Customary - Metric

Instructions

Prepare the croutons. Add bread cubes to a large bowl and spray with oil. Sprinkle with garlic powder and salt, then mix to combine.
Oven method: Preheat oven to 400°F and line a baking sheet with parchment paper. Spread bread out and bake for 5-10 minutes until lightly golden brown and crispy. It will continue to crisp up while cooling so be careful not to overcook.
Air fryer method: Spread seasoned bread cubes out into air fryer basket or tray. Air fry at 350°F for 3-5 minutes or until lightly golden brown and crispy. It will continue to crisp up while cooling so be careful not to overcook.
Make the dressing. Open the can of tuna and pour the tuna water into a bowl. Reserve water for the dressing. Meanwhile, flake the tuna meat, then set aside.
In another large bowl, whisk together Greek yogurt, garlic powder, Worcestershire sauce, dijon mustard, salt, pepper, 2 teaspoon tuna water, and olive oil. Whisk until homogenous. I like to add another 1 teaspoon of tuna water for a looser, more briny dressing but taste your dressing and adjust as preferred.
Assemble the salad. To a large salad bowl or platter, lay out the chopped lettuce. Top with flaked tuna and most of the Parmesan cheese.
When ready to serve, drizzle with dressing and top with croutons, remaining Parmesan cheese, and cracked black pepper. Toss until combined and serve immediately.

Notes

Bread: Any type of crusty bread will work - sourdough, French, Italian, ciabatta, or baguette are great choices.
Tuna: In terms of sustainability and mercury levels, opt for chunk light tuna made from skipjack.
Storing: Keep the components separate for best results.
- 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.

Nutrition