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Asparagus & Tuna Caesar Salad

You'll forget all about the humble green side with our recipe for Asparagus & Tuna Caesar Salad. This easy and delicious dish is perfect for when you're entertaining or need to take a plate.
Recipe Tip The dressing will last in the fridge for 2-3 days.
Photo of Asparagus & Tuna Caesar Salad

Ingredients

  • 1 clove garlic, crushed
  • 2 anchovies, chopped finely
  • 1/2 cup cream
  • 2 tablespoons lemon juice
  • 1 pinch salt and pepper, to taste
  • 1 tablespoons olive oil
  • 1 bunch asparagus, trimmed
  • 2 baby cos lettuce, cut into wedges
  • 450 grams canned tuna in spring water
  • 1/2 cup shaved parmesan
  • 4 eggs, poached
  • 1 cup croutons
  • 1 clove garlic, crushed
  • 2 anchovies, chopped finely
  • 1/2 cup cream
  • 2 tablespoons lemon juice
  • 1 pinch salt and pepper, to taste
  • 1 tablespoons olive oil
  • 1 bunch asparagus, trimmed
  • 2 baby cos lettuce, cut into wedges
  • 450 grams canned tuna in spring water
  • 1/2 cup shaved parmesan
  • 4 eggs, poached
  • 1 cup croutons

Method

  1. Step 1 of 9
    In a small pan, place the garlic and anchovies and cook for 3-4 minutes. Add the cream and bring to a simmer for a further 2 minutes until thickened.
  2. Step 2 of 9
    Remove from the heat and add the lemon juice.
  3. Step 3 of 9
    Season with salt and pepper and set aside to cool.
  4. Step 4 of 9
    Rub the asparagus with olive oil and fry in a pan at medium heat for 5-6 minutes, or until slightly charred. Remove from heat and set aside to cool.
  5. Step 5 of 9
    Place wedges of lettuce in a bowl and toss through the dressing, coating evenly.
  6. Step 6 of 9
    Add the drained tuna and shaved parmesan, gently combining, and season to taste.
  7. Step 7 of 9
    To poach the eggs, half fill a frying pan with water, bringing to a simmer. Break in the eggs and poach to your liking.
  8. Step 8 of 9
    Place the salad onto four plates. Top each with a poached egg, asparagus and some croutons and enjoy!
  9. Step 9 of 9
    To make croutons, toss 1 cup of bread cubes in a bowl with 1 tablespoon of oil. Bake in a frying pan or oven for 8 minutes until crispy.

Nutrition per serving

1873 Kilojoules
Protein45 grams
Fat25 grams
Carbs9 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 9
    In a small pan, place the garlic and anchovies and cook for 3-4 minutes. Add the cream and bring to a simmer for a further 2 minutes until thickened.
  2. Step 2 of 9
    Remove from the heat and add the lemon juice.
  3. Step 3 of 9
    Season with salt and pepper and set aside to cool.
  4. Step 4 of 9
    Rub the asparagus with olive oil and fry in a pan at medium heat for 5-6 minutes, or until slightly charred. Remove from heat and set aside to cool.
  5. Step 5 of 9
    Place wedges of lettuce in a bowl and toss through the dressing, coating evenly.
  6. Step 6 of 9
    Add the drained tuna and shaved parmesan, gently combining, and season to taste.
  7. Step 7 of 9
    To poach the eggs, half fill a frying pan with water, bringing to a simmer. Break in the eggs and poach to your liking.
  8. Step 8 of 9
    Place the salad onto four plates. Top each with a poached egg, asparagus and some croutons and enjoy!
  9. Step 9 of 9
    To make croutons, toss 1 cup of bread cubes in a bowl with 1 tablespoon of oil. Bake in a frying pan or oven for 8 minutes until crispy.

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