Spinach Caesar Salad with Seared Yellowfin Tuna
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.
Equipment
- 10-inch oven-safe sauté pan or cast-iron skillet
- Medium mixing bowl
- Whisk
- Instant-read thermometer
- Sharp chef's knife and cutting board
Ingredients
- 2 pieces yellowfin tuna steaks 4 oz / 115g each
- 1 tablespoon olive oil for searing
- ½ 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
- ½ teaspoon smoked paprika
- 2 tablespoons Parmesan 10g, finely grated, plus extra for garnish
- ½ 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
- ¼ 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 sauté pan over medium-high heat until the oil shimmers. Sear the tuna steaks for 1½–2 minutes on the first side until a golden crust forms, then flip and sear the second side for 1½–2 minutes.2 pieces yellowfin tuna steaks, 1 tablespoon olive oil
- Transfer the pan to a preheated 375°F / 190°C (170°C fan-forced) oven and cook for 3–5 minutes for medium-rare, or longer to your preferred doneness. For rare tuna, skip the oven step entirely — 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 — 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 ¼-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
Storage: Do not assemble ahead — dressed spinach turns waterlogged within an hour. Store seared tuna in an airtight container in the fridge for up to 2 days. Store dressing in a sealed jar for up to 3 days (stir before using as yogurt-based dressings separate slightly). Keep croutons at room temperature in a dry spot.
Make-Ahead: Prep the dressing and sear the tuna up to a day in advance. Assemble bowls fresh just before serving for the best texture.
Substitutions: Canned yellowfin tuna works if you skip the sear — drain well and break into large chunks. Greek yogurt (nonfat) can replace plain nonfat yogurt for a thicker dressing. Regular sweet paprika substitutes for smoked paprika in a pinch, though you lose the smoky depth. Use gluten-free croutons to keep the recipe gluten-free.
Pro Tip: Let the sauté pan get properly hot before adding the tuna — you want to hear an immediate sizzle. If the pan isn't hot enough, the tuna will steam rather than sear and you won't get that golden crust that gives this salad its texture contrast. Pat tuna steaks completely dry with paper towels before seasoning for the best sear.
Serving Suggestion: Pair with crusty sourdough bread for mopping up extra dressing, or a crisp Sauvignon Blanc or dry Vermentino.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 251mgPotassium: 553mgFiber: 2gSugar: 5gVitamin A: 5923IUVitamin C: 19mgCalcium: 240mgIron: 2mg
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