Tuesday, September 23, 2008

Tuna Caesar Salad

For a more traditional Caesar salad, omit the tuna and capers and add lean chopped ham and Parmesan cheese. Recipe serves 4.


1 cos lettuce
6 slices bread, crusts removed, cut into cubes
1 cup low-oil mayonnaise
2 tablespoons lemon juice
1 clove garlic, finely chopped
2 anchovies, mashed
1/4 teaspoon Worcestershire sauce
14 ounce (425 g) can tuna in brine, drained
2 tablespoons chopped chives
1 tablespoon capers
Freshly ground black pepper, to taste


1. Discard outer lettuce leaves, tear off individual leaves, wash, shake off excess water and wrap in a clean tea towel. Refrigerate lettuce while preparing salad.
2. Dry fry the bread in a hot frying pan, shaking the pan and turning the croutons regularly, until golden brown and crisp. Allow to cool. Combine the mayonnaise, lemon juice, garlic, anchovies and Worcestershire sauce in a small bowl and mix well.
3. When ready to serve, pile the lettuce onto serving plates, add chunks of tuna, drizzle over the dressing and garnish with croutons, chives and capers. Season to taste with pepper and serve immediately.

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