Tuna Caesar
Tuna Caesar



  • 85g ciabatta, cubed
  • 3 tbsp olive oil
  • 1 lemon, zested and halved
  • 2 x 200g tuna steaks
  • 2 anchovy fillets, chopped
  • 1 crushed garlic clove
  • 2 tbsp mayo
  • 4 tbsp buttermilk
  • 1 tsp Dijon mustard
  • Splash of Worcestershire sauce
  • 25g grated parmesan
  • 180g cavolo nero, torn into bite-sized pieces
  • Preheat the oven to 180C. Toss the bread cubes with oil and seasoning, and bake in the oven for 12 mins to crisp. Meanwhile, rub the fish with half the zest, some seasoning and 1 tsp of oil. Set aside.
  • Heat the remaining oil in a frying pan. Toss in the garlic and anchovies, and cook for 1 min, mashing the anchovies to make a paste. Scrape into a bowl, stir in the buttermilk, mayo, Worcestershire sauce, mustard and parmesan, along with 1 tbsp lemon juice and the rest of the zest. Toss the leaves in the dressing and massage to coat, then leave for 5 mins to soften the cavolo nero.
20 mins
2 serving

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