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

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Nancy W.
Fort Collins, Colorado

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

Natalie R.

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

Dia C.
San Antonio, Texas

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Judy S.
Del Norte, Colorado

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Suzanne S.
Utica, New York

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Janice M.
Waterbury, Connecticut

Ingredients

  • 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

Directions

  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.