This is a Caesar-style salad built on baby spinach instead of romaine, topped with pan-seared yellowfin tuna and dressed with a yogurt-based Caesar dressing that skips the mayo without losing the anchovy-and-parmesan punch that makes a Caesar taste like a Caesar. It comes together in 25 minutes and lands at 195 calories with 34 grams of protein per serving. If you want a filling main-course salad that doesnโt require much cooking experience, this is a solid place to start.
Why this recipe works
Two things carry this recipe. First, the dressing swap: nonfat yogurt replaces mayo as the emulsion base, which keeps fat low, but the anchovy paste, Worcestershire, garlic, smoked paprika, and parmesan are all still there โ those are the flavors your brain recognizes as Caesar, so the dressing tastes complete even though itโs much lighter. Second, the tuna gets a proper sear in a hot pan before finishing in the oven, which builds a golden crust on the outside while letting you control the doneness inside. That crust adds texture contrast against the soft spinach leaves, which matters more than it sounds โ without it, the whole bowl would feel one-note.
Mistakes to avoid
- Skipping the anchovy paste step: The recipe calls for mincing and smashing the anchovies nearly to a paste before adding them. If you leave them in bigger pieces, you get occasional fishy bites instead of a savory background note throughout the dressing. Take the extra 30 seconds.
- Using cold tuna straight from the fridge: A cold steak hits a hot pan and steams instead of sears. Pull the tuna out 10โ15 minutes before cooking so itโs closer to room temperature, and pat it completely dry with paper towels first โ moisture is the enemy of a good crust.
- Overdressing the spinach: Baby spinach leaves are small and delicate. Too much dressing and they collapse into a soggy pile. Start with less than you think you need โ dress it at the table so each person can add more, because a pre-dressed salad goes limp fast.
- Not tasting the dressing before it hits the greens: Anchovy and Worcestershire both carry salt. The recipe tells you to adjust seasoning, but beginners often skip this step. Dip a spinach leaf in the dressing before you pour it โ thatโs the most accurate way to judge whether it needs more salt, pepper, or a small squeeze of lemon to brighten it.
- Cutting the tuna before it rests: The recipe specifies a 10-minute rest, and itโs there for a reason. Slice too early and the juices run out onto the cutting board instead of staying in the fish. Set a timer and leave it alone.
Keeping it fresh
This salad does not store well once assembled โ dressed spinach turns waterlogged within an hour. If youโre making it ahead, keep every component separate: store the cooked, rested tuna in an airtight container in the fridge for up to two days, and keep the dressing in a sealed jar for up to three days (give it a stir before using, since yogurt-based dressings can separate slightly). The croutons should stay at room temperature in a dry spot; refrigerating them makes them chewy. When youโre ready to eat, build the bowls fresh: spinach first, dressing drizzled on, tuna on top, croutons last so they stay crunchy through the meal.
Spinach Caesar Salad with Seared Yellowfin Tuna
Equipment
- 10-inch oven-safe sautรฉ pan or cast-iron skillet
- Medium mixing bowl
- Whisk
- Instant-read thermometer
- Sharp chefโs knife and cutting board
Ingredients
- 2 pieces yellowfin tuna steaks 4 oz / 115g each
- 1 tablespoon olive oil for searing
- ยฝ cup plain nonfat yogurt 120g
- 2 cloves garlic crushed and chopped
- 4 pieces brined anchovy fillets about 15g, minced and smashed to nearly a paste
- ยฝ teaspoon smoked paprika
- 2 tablespoons Parmesan 10g, finely grated, plus extra for garnish
- ยฝ teaspoon Worcestershire sauce about 2-3 dashes
- 1 pinch kosher salt to taste
- 1 pinch cracked black pepper to taste
- 4 cups fresh baby spinach about 120g, loosely packed
- ยผ cup ciabatta croutons for garnish (optional)
Instructions
- Season both sides of each tuna steak generously with kosher salt and cracked black pepper.2 pieces yellowfin tuna steaks, 1 pinch kosher salt, 1 pinch cracked black pepper
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe sautรฉ pan over medium-high heat until the oil shimmers. Sear the tuna steaks for 1ยฝโ2 minutes on the first side until a golden crust forms, then flip and sear the second side for 1ยฝโ2 minutes.2 pieces yellowfin tuna steaks, 1 tablespoon olive oil
- Transfer the pan to a preheated 375ยฐF / 190ยฐC (170ยฐC fan-forced) oven and cook for 3โ5 minutes for medium-rare, or longer to your preferred doneness. For rare tuna, skip the oven step entirely โ judge doneness by the way the colour creeps up the sides of the steak. Remove from the oven and let the tuna rest on a cutting board for 5 minutes before slicing.2 pieces yellowfin tuna steaks
- In a medium bowl, combine the yogurt, garlic, smashed anchovy, smoked paprika, Parmesan, and Worcestershire sauce. Whisk until smooth and uniform. Taste and adjust with kosher salt and cracked black pepper โ the dressing should taste punchy and savoury on its own, since the mild spinach will mellow it out.1/2 cup plain nonfat yogurt, 2 cloves garlic, 4 pieces brined anchovy fillets, 1/2 teaspoon smoked paprika, 2 tablespoons Parmesan, 1/2 teaspoon Worcestershire sauce, 1 pinch kosher salt, 1 pinch cracked black pepper
- Divide the baby spinach between two serving bowls and drizzle generously with the Caesar dressing. Slice the rested tuna steaks against the grain into ยผ-inch strips and fan them over the spinach. Top with extra grated Parmesan and ciabatta croutons if using. Serve immediately.4 cups fresh baby spinach, 2 pieces yellowfin tuna steaks, 2 tablespoons Parmesan, 1/4 cup ciabatta croutons
Notes
Nutrition
FAQ
Can I use canned tuna instead of fresh tuna steaks?
Yes, canned yellowfin tuna works and cuts the cook time to zero. Drain it well and break it into chunks rather than crumbling it fine โ you want some texture in each bite.
What does smoked paprika do in a Caesar dressing?
It adds a mild smoky depth that complements the fish without overpowering the anchovy-garlic base. Regular sweet paprika can substitute, but the smoky version is worth buying if you donโt have it โ itโs useful in a lot of recipes.
Iโve never worked with anchovy fillets before. What should I buy?
Look for anchovy fillets packed in oil or brine in a small tin or jar โ both work here since the recipe specifies brined. Avoid anchovy paste in a tube for this dressing; the texture of minced fillets smashed by hand gives you more control over the final consistency.
How do I know when the tuna is done in the oven?
For fully cooked tuna, press the center gently โ it should feel firm with no give, and the flesh will flake when nudged with a fork. If you prefer it slightly pink in the middle, check it at the 5-minute mark in the oven rather than waiting the full time.
Can I make this for one person instead of two?
Yes โ just use a 4-ounce tuna steak and halve the dressing ingredients. The cook time stays roughly the same since it depends on thickness, not weight.
My dressing came out very thick. Is that normal?
Nonfat yogurt is thicker than mayo, so the dressing will be denser than a classic Caesar. Thin it with a teaspoon of cold water at a time, stirring between additions, until it pours easily from a spoon.