Deconstructed Tuna Caesar Salad

Get into something more comfortable. De-stress with a little Deconstructed Tuna Caesar Salad. Top with quality croutons from a fine foods store and indulge. 

Total Time 4 Servings


  • ½ baguette, thinly sliced on the bias
  • Olive oil for brushing
  • Sea salt flakes to taste
  • 1 romaine heart
  • 3 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
  • 2 hard boiled eggs, peeled and quartered
  • 2 tablespoons purchased roasted garlic cloves
  • ¼ cup parmesan cheese shavings
  • Cracked black pepper to taste
  • 1 tablespoon chives, chopped
  • ¼ cup purchased Caesar dressing


  1. Preheat oven to 375 degrees F.
  2. Brush both sides of baguette slices generously with olive oil. Sprinkle lightly with sea salt flakes and bake until golden brown, about 12 minutes. Remove from heat and set aside.
  3. Cut romaine heart in into quarters horizontally. Trim off root end. Keeping leaves together, transfer to salad plates.
  4. To serve, arrange tuna, hardboiled eggs, garlic cloves, parmesan cheese on romaine. Sprinkle with cracked pepper and chives. Serve with croutons and dressing.