This spinach caesar salad with yellowfin tuna is a delicious salad you should try when you want something quick to prepare yet can fill you up in minutes.
4mediumanchovy filletsbrined, minced and smashed to nearly a paste
½teaspoonsmoked paprika
1teaspoonparmesanshredded
3dashesWorcestershire sauce
1dashKosher salt
1dashblack peppercracked
4handfulsbaby spinach
½handfulcroutonsfor garnish
Instructions
Season both sides of tuna steak with kosher salt and cracked black pepper. In a medium-sized sauté pan over medium-high heat, add a small amount of olive oil, allow to heat, and sear one side of each tuna steak. When the colour is golden, repeat the process on opposite sides. After a second sear is complete, place the entire sauté pan in a 375-degree oven and allow tuna to cook until the desired doneness (if you like it rare, skip the oven and evaluate doneness from the way the colour creeps upsides of the tuna steak). After tuna is cooked to desired doneness, set aside and allow to rest for 10 minutes.
Meanwhile, in a medium-sized bowl, combine yogurt, garlic, anchovy, paprika, parmesan, and Worcestershire; whisk together and adjust seasoning with kosher salt and cracked black pepper.
Place two handfuls of fresh spinach in two serving bowls, and drizzle greens with dressing. Place tuna on each salad, and garnish with extra parmesan and (optional) ciabatta croutons.