Ahi Tuna Caesar Salad with Romaine & Parmesan
Ahi Tuna Caesar Salad
Cooked yellowfin tuna tops crisp romaine, Parmesan and croutons in this Caesar-style salad. Dress the greens just before serving and place the sliced fish on top.
Serves: 4 as a light meal. Allow about 25–30 minutes with thawed fish; cooking time varies with thickness.
Ingredients
- 1 lb yellowfin tuna, divided into similar-sized portions
- 1 tablespoon cooking oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6 cups washed, dried and chopped romaine
- 1/4 cup grated Parmesan, plus optional extra
- 1 cup croutons
- 1/4 cup commercially prepared Caesar dressing, plus more to taste
- Lemon wedges
Instructions
- Prepare the salad. Wash and dry the lettuce. Prepare toppings before handling raw fish, and keep them refrigerated.
- Cook the tuna. Pat dry and season with garlic powder, onion powder, salt and pepper. Heat oil in a heavy skillet over medium-high heat. Brown both sides, then reduce heat as needed to finish the center without scorching. Cook to 145°F internally.
- Slice. Transfer fish to a clean board and slice across the grain with clean utensils.
- Dress. Toss romaine with Parmesan, croutons and enough dressing to lightly coat. Divide between four plates.
- Serve. Add tuna slices and lemon wedges. Serve promptly.
Thaw frozen tuna in the refrigerator following the package directions, including any instructions about opening the wrapping. Pat dry before cooking. Use a thermometer at the thickest part: FoodSafety.gov recommends 145°F for fish. A “sushi-grade” label does not guarantee safety for a rare center.
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Variations
Add avocado, cherry tomatoes or capers. For a lemon dressing, whisk 3 tablespoons olive oil, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard, then season to taste. This makes a different salad variation rather than a classic Caesar dressing.
Check labels for fish, milk, wheat and egg, including ingredients in the dressing and croutons. If making your own egg-based dressing, use a recipe designed with pasteurized egg. For a gluten-free version, choose specifically labeled croutons and dressing.
Keeping the Salad Crisp
Store prepared components separately in the refrigerator and assemble near serving time. Keep croutons dry and add them last. Dressing the entire batch early makes leftovers soggy.
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For potatoes, beans and a Dijon vinaigrette, try ahi tuna Niçoise-style salad. For a handheld option, see tuna lettuce wraps.
Choosing Tuna
Use Frozen Yellowfin Tuna Steaks or Fresh Yellowfin Tuna Steaks. Yellowfin Saku Blocks can also be portioned for cooking. Check the current cut, seasoning and order weight; the recipe quantity is not a promised retail pack size.
Compare formats in the yellowfin tuna guide or browse the Tuna Collection.
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