Caesar salad with fried tuna
6 servings
30 minutes
Caesar salad with grilled tuna is a bold interpretation of the classic American dish, combining the tenderness of fish and the crisp freshness of greens. The history of the Caesar salad dates back to the 1920s when it was created by Italian chef Caesar Cardini. This version emphasizes the rich flavor of tuna, marinated in soy sauce with brown sugar and coated in aromatic black pepper before grilling. The harmony is enhanced by crispy lettuce leaves and radishes enriched with classic Caesar dressing. The salad is refined, with a slight spiciness and depth of flavor. It is perfect as a light yet nutritious dinner or festive treat, especially for seafood lovers and gourmet cuisine enthusiasts.
1
Preheat the grill.
2
In a small bowl, mix soy sauce and sugar until the sugar dissolves. In a mortar, crush the black pepper.
- Soy sauce: 0.3 glass
- Brown sugar: 1 tablespoon
- Black peppercorns: 0.3 glass
3
Cut the tuna fillet into 6 steaks and dip in soy sauce, then coat in pepper, pressing lightly. Place on the grill and cook for about 2 minutes on each side for medium doneness.
- Tuna fillet (loin): 1 kg
4
In a large bowl, mix greens and thinly sliced radishes, toss with Caesar dressing, and season with salt and pepper to taste. Divide the salad into 6 plates.
- Mixed salad leaves: 280 g
- Radish: 1 bunch
- Salad dressing: to taste
5
Slice the tuna into thin pieces and place it on top of the salad. Drizzle with dressing and serve.
- Salad dressing: to taste
