Tuna Caesar with anchovies & cavolo nero

Tuna Caesar with anchovies & cavolo nero

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(7 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2

A fresh twist on the classic Caesar salad with thick tuna steaks, this dish is rich in vitamin C, omega-3 and calcium

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal747
  • fat38g
  • saturates6g
  • carbs34g
  • sugars5g
  • fibre2g
  • protein66g
  • salt1.9g


  • thick slice Italian bread (about 85g/3oz), cubed
  • 3 tsp extra virgin olive oil, plus a drizzle to serve (optional)
  • 1 lemon, zested and halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tuna steaks (about 200g/7oz each)
  • 2 anchovy fillets packed in oil, roughly chopped
  • 1 garlic clove, crushed
  • 2 heaped tbsp mayonnaise
  • 4 tbsp buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tsp Dijon mustard
  • few drops Worcestershire sauce
  • 25g parmesan, finely grated, plus extra shavings to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 175g cavolo nero, central ribs removed, torn into bite-sized pieces
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…


  1. Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.

  2. Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.

  3. Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.

  4. Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.

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Comments, questions and tips

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7th Sep, 2019
Agree Hilaryys, this recipe is delicious and different. I made a few changes. Toasted wholemeal ryebread with sunflower seeds then cut into squares. Made buttermilk receipe from goodfood site. Blanch Calvo Nero for 5 mins squeeze any excess water then separate leaves,add dressing.
Anna-Louise C
26th Aug, 2019
First time I’d cooked with tuna. Used chard instead of cavolo nero as growing in garden. Tasty. But a little too rich if anything with the croutons, Parmesan & white sauce combined.
19th Mar, 2016
This is a really delicious and different recipe! Think the cavolo nero will be too tough uncooked - think again! It is excellent in this flavoursome dressing and a perfect foil for the tuna. Yum!!!
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