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Tuna Caesar with anchovies & cavolo nero

A fresh twist on the classic Caesar salad with thick tuna steaks, this dish is rich in vitamin C, omega-3 and calcium

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 747
  • Carbohydrates 34
  • Saturated Fat 6
  • Sugar 5
  • Protein 66
  • Fat 38
  • Fibre 2
  • Salt 1.9

Nutrition per serving

  • Calories 747
  • Carbohydrates 34
  • Saturated Fat 6
  • Sugar 5
  • Protein 66
  • Fat 38
  • Fibre 2
  • Salt 1.9

Ingredients

  • thick slice Italian bread (about 85g/3oz), cubed
  • 3 tsp extra virgin olive oil, plus a drizzle to serve (optional)
  • 1 lemon, zested and halved
  • 2 tuna steaks (about 200g/7oz each)
  • 2 anchovy fillets packed in oil, roughly chopped
  • 1 garlic clove, crushed
  • 2 heaped tbsp mayonnaise
  • 4 tbsp buttermilk
  • 1 tsp Dijon mustard
  • few drops Worcestershire sauce
  • 25g Parmesan, finely grated, plus extra shavings to serve
  • 175g cavolo nero, central ribs removed, torn into bite-sized pieces

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.

  2. Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.

  3. Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.

  4. Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.

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