Creamy Kale Caesar Salad with Grilled Fresh Tuna

This Caesar tuna salad is a favorite recipe of mine to make during the summer when it's super hot and I'm looking for a light dinner option. Instead of turning on the oven, I fire up the grill to cook the tuna and the homemade croutons.

Grilling adds smoky flavor that pairs perfectly with my own dressing I make from scratch. Finally, in addition to crispy, crunchy romaine, I add Tuscan kale for more texture and color.

I don't know about you, but if I'm in the mood for a salad and I'm out to eat, Caesar is usually my go-to. From chicken Caesar salads to the OG, it's always been a favorite.

The good news is that Caesar salad from scratch is really easy to make. Traditional Caesar dressing doesn't contain mayonnaise--you make an emulsion from egg yolks, lemon juice, and olive oil instead. It also has anchovies in it.

For this recipe, I wanted to make the homemade dressing as easy as possible, focusing more on grilling the tuna and croutons. Plus, I didn't want to have a tube of anchovy paste hanging out in my fridge for months on end.

Because mayonnaise is already an emulsion of egg yolks, acid in the form of vinegar, and oil, I opted to use that instead. Give it a try--I bet you'll love this homemade Caesar salad as much as I do.

Are you a tuna fan like me? If so, be sure to check out my Poke Nachos with Ahi Tuna recipe. Or, this smoked tuna steak recipe is another great way to cook tuna.

If you're looking for more salad recipes perfect for summertime then I know you'll love my Roasted Beet and Watermelon Salad with Goat Cheese. My Mediterranean Bowls with Trader Joe's Greek Chickpeas is another great recipe too that doesn't require turning on the oven.

Let's get to the main reason you're here though. Time to make that grilled tuna caesar!

Ingredients

Before we get started, let's gather the ingredients we need for this recipe.

• Tuscan kale
• romaine lettuce hearts
• olive oil
• fresh tuna steaks
• low-sodium soy sauce
• fresh garlic cloves
• lemon juice
• Dijon mustard
• Worcestershire sauce
• mayonnaise
• Parmesan cheese
• rustic bread
• kosher salt
• freshly ground black pepper

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, prep the ingredients. Marinate the tuna. Remove the ribs from the kale and chop the kale leaves. Cut the bread into cubes.

2. Next, place the chopped kale in a large bowl. Drizzle in 1 tablespoon of the oil and massage the leaves. (This tenderizes the kale.)

3. Then, make the dressing. Whisk together the garlic, lemon juice, Dijon, Worcestershire sauce, mayonnaise, and Parmesan cheese in a medium bowl.

4. Finally, toss the bread cubes with the remaining olive oil and transfer to a grill basket. Grill the bread until toasted and charred in places, and grill the tuna to desired doneness.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

• Fresh tuna - We have a great seafood market as well as a Whole Foods near our house, so it's not hard for me to find fresh tuna. If fresh isn't an option, frozen is a good choice. Just be sure to thaw in cold water before marinating and grilling.
• Tuscan kale - I love to use Tuscan kale (also known as lacinato or dinosaur kale). The flavor and texture is so delicious. Feel free to substitute regular kale if you prefer.
• Rustic bread - For the best croutons, I love to use a crusty rustic bread. Sourdough or French bread also makes a delicious crouton. Stale bread is ideal for croutons too so don't toss that out--save it for this recipe.
• Croutons - I like to add the bread cubes to the grill for added smoky flavor. To save time, feel free to use store-bought croutons instead.
• Other protein - Not in the mood for tuna? Try shrimp, another favorite fish, chicken, or pork instead.

Variations

Try some of these variations to change up this recipe:

• Indoor cooking - If the weather is less than ideal or you don't have an outdoor grill, you can make this recipe inside. A great option is to use a grill pan or cast-iron skillet to cook the tuna and bake the croutons instead of grilling them.
• Spicy - It's not traditional, but add a little cayenne or crushed red pepper flakes into the homemade dressing to give it a kick.
• Niçoise Caesar - Get inspired by the classic salad from Southern France by adding a hard-boiled egg, cherry tomatoes, blanched green beans, boiled or roasted potatoes, sliced red onion, and black olives. You can also add other salad ingredients like some chopped Persian cucumber and diced red bell pepper.
• Caesar tuna salad - Up your tuna salad game by making a Caesar version. Add some of the homemade Caesar dressing to a drained can of albacore tuna (I like Wild Planet or Safe Catch). Stir in some briny capers, chopped fresh parsley, and green onions to give it some extra flavor.

Equipment

Here's the equipment you'll need to make this recipe:

• measuring spoons
• chef's knife
• liquid measuring cup
• dry measuring cup
• cheese grater
• shallow dish
• metal tongs
• large bowl
• whisk
• medium bowl
• grill basket

Storage

If you know you'll have leftovers, I recommend waiting to dress all of the salad. Store the salad ingredients separately in an airtight container in the refrigerator for up to 3 days. Store the croutons in an airtight container at room temperature. To crisp up again, pop them in the toaster oven or conventional oven at 300°F for about 5 minutes.

This recipe does not freeze well.

Frequently asked questions

RECIPE GUIDELINES AND TEST KITCHEN TIPS

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

FOOD SAFETY

Don't forget to keep these food safety tips in mind when making this recipe:

• Cover and refrigerate any leftovers--don't let them hang out at room temperature for too long
• Never leave grilling food unattended
• Always have good ventilation when using a gas grill
• Do not use the same utensils on cooked food that previously touched the raw tuna
• Wash your hands after touching raw meat
• Discard the marinade after using

See more guidelines at USDA.gov.