Description
Tuna salad has quickly become a go-to in my repertoire for quick, easy, and healthy meals. This Summery Caesar tuna salad is my take with the delicious seasonal ingredients of summer. It’s fresh and a tad sweet from the corn, crunchy from the cucumbers, zingy from the pickles, and just SO delicious!!
Ingredients
Units
Scale
For the Tuna salad:
- 2 cans albacore tuna
- 1 Persian cucumber, finely chopped
- 10 bread and butter pickles, finely chopped
- 1 ear of fresh corn, kernels cut from the cob
- 2 tablespoons mayo
- 1/4 cup of whole fat greek yogurt
- 2 tablespoons cilantro, chopped
- 1 teaspoon Kosher salt
- Black pepper
For the Caesar dressing:
- 1 lemon, juiced
- 2 tablespoons mayo
- 1/4 cup whole fat Greek yogurt
- 1 teaspoon fish sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Black pepper
For the salad:
- Arugula or 2 romaine hearts
- Parmesan cheese
- Additional 1 lemon, cut into wedges
For the Croutons (optional – you can skip this or buy store-bought croutons):
- 1/2 loaf sourdough bread
- 4 tablespoons olive oil
- Kosher salt
- Black pepper
Instructions
- Prep all the veggies for the tuna salad – cut the corn off the cob, and chop the cucumbers, pickles, and cilantro.
- Combine all the tuna salad ingredients in a mixing bowl. Taste, adjust seasoning, and this is ready to go. You can store this in the refrigerator for up to 5 days. This tuna salad itself would be great as a dip with crackers, crudités, in a tuna melt or tuna sandwich, or you can follow the next steps to make this into a Tuna Caesar salad.
- If you’re choosing to make the homemade croutons, preheat the oven to 425F. Dice 1/2 the sourdough loaf into 1” cubes, then lay this on a sheet tray. Drizzle generously with extra virgin olive oil, kosher salt, and black pepper. Bake in 5 minute increments, for about 10 minutes total. Cool and store in an airtight container.
- While the croutons are baking, make the caesar dressing. Combine all the ingredients in a glass beaker or bowl. Mix, taste and adjust seasoning as desired, and store in a glass jar.
- Finally chop the romaine lettuce. Assemble the salad by tossing the lettuce, parmesan cheese, croutons, and dressing. Add in more freshly ground black pepper and fresh lemon juice as well. Taste, adjust with more dressing or black pepper and plate. Top with a generous 1/2 cup of the tuna salad, and enjoy!
- Prep Time: 15 minutes
- Category: Salad
- Method: no cook
- Cuisine: american