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A white bowl of Creamy Kale Caesar Salad with Grilled Fresh Tuna with blue chevron napkins, silverware, a glass of water, and a bowl of shredded Parmesan cheese.

Creamy Kale Caesar Salad with Grilled Fresh Tuna

Try this twist on the classic Caesar salad by adding grilled tuna. A homemade garlicky Caesar dressing, grilled crunchy croutons, and tender tuna bursting with umami flavor from soy sauce creates the most delicious summer salad perfect for enjoying on days when you don't feel like turning on the oven.
5 from 17 votes
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Course: Main Course, Salad
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating time: 30 minutes
Servings: 4
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Equipment

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

Ingredients

  • 4 fresh tuna steaks
  • 2 tablespoon low-sodium soy sauce
  • 1 large bunch Tuscan kale
  • 2 romaine lettuce hearts, chopped
  • ¼ cup olive oil, divided
  • 1 loaf crusty rustic bread

For the Caesar Dressing:

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Marinate the tuna: Place the tuna in a shallow dish and pour the soy sauce over the top. Turn the tuna so all the sides of tuna steaks are coated well. Refrigerate for 30 minutes.
  • Prep the ingredients: Remove the ribs from the kale and discard. Chop the kale leaves into bite-size pieces. Cube the bread.
  • Transfer the kale to a large bowl. Add 1 tablespoon of the oil to the kale and massage the oil into the leaves by scrunching with your hands. Continue the process until the leaves are well coated. Set aside.
  • Make the Caesar dressing: Whisk together the mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, ½ cup Parmesan cheese, and salt and freshly ground pepper to taste in a medium bowl. Refrigerate until ready to serve.
  • Toss the bread cubes with the remaining oil in a medium bowl. Transfer to a grill basket. Remove the tuna from the marinade.
  • Heat the grill to medium-high heat until hot. Add the grill basket to one side of the grill and the tuna steaks to the other. Grill the tuna 1-2 minutes on each side or to desired doneness. Grill the bread cubes, stirring frequently, until charred and toasted.
  • Remove the tuna and grill basket from the grill. Let the bread cool and the tuna rest before slicing. To serve, combine the kale, romaine, and croutons in a large bowl. Drizzle desired amount of dressing over the salad and toss well to coat. Sprinkle with more Parmesan cheese. Divide the salad between 4 serving plates or bowls. Top each with tuna and serve.