Best 4 Caesar Salad With Pepper Grilled Tuna Recipes
Indulge in a culinary symphony of flavors with our tantalizing Caesar Salad with Pepper Grilled Tuna. This delectable dish artfully blends the crispiness of romaine lettuce, the savory richness of grilled tuna, and the tangy zest of a classic Caesar dressing. Grilled to perfection, the tuna boasts a smoky aroma and tender texture, while the homemade Caesar dressing, crafted with creamy mayonnaise, tangy lemon juice, and a hint of anchovy essence, elevates the salad to a new level of sophistication. This recipe provides a step-by-step guide to crafting this harmonious salad, ensuring a delightful dining experience.
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GRILLED ROMAINE CAESAR SALAD
Steps:
- For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
- For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
- For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
GRILLED CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat.
- In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
- Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
- Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
- Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
CAESAR SALAD WITH PEPPER-GRILLED TUNA
Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. From Bon Appetit, July 2002.
Provided by Vicki Butts (lazyme)
Categories Tuna Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves.
- 2. 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.
- 3. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
- 4. Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette (https://www.justapinch.com/recipes/sauce-spread/dressing/caesar-vinaigrette.html ) to coat salad. Season to taste with salt and pepper.
- 5. Divide salad among 6 plates.
- 6. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.
TUNA SALAD WITH HOT AND SWEET PEPPERS
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
- Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
Tips:
- To ensure your tuna is cooked evenly, use a fish spatula to gently flip it halfway through the cooking process.
- For a more flavorful tuna steak, marinate it in a mixture of olive oil, lemon juice, garlic, and herbs before grilling.
- To prevent the lettuce from wilting, chill it in ice water before assembling the salad.
- Use a light hand when dressing the salad, as too much dressing can overwhelm the delicate flavors of the tuna and lettuce.
- Serve the salad immediately after assembling to enjoy it at its best.
Conclusion:
This Caesar salad with pepper-grilled tuna is a delicious and healthy meal that's perfect for a summer lunch or dinner. The grilled tuna is flavorful and juicy, while the Caesar dressing adds a creamy, tangy touch. The salad is also packed with nutritious ingredients, such as lettuce, tomatoes, and croutons. So next time you're looking for a tasty and healthy meal, give this Caesar salad with pepper-grilled tuna a try. You won't be disappointed!
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