Tuna Caesar Salad
2 180 g glass jars of Rio Mare Light Tuna Fillets in olive oil
250 g of ciabatta type bread
1/4 clove of garlic
4 anchovies fillets preserved in oil
75 g of Parmigiano Reggiano cheese
1 tablespoon of Greek yoghurt
half a lemon
extra virgin olive oil
1 head of lettuce
1. Slice and cube the ciabatta bread, season with oil, salt and oregano and bake in an oven pre-heated to 180°C for 15 minutes.
2. Blend the garlic with the anchovies and the Parmesan cheese, add the yoghurt, the lemon juice and emulsify with a generous amount of extra virgin olive oil.
3. Divide the tuna fillets into slivers and set aside.
4. Wash and dry the vegetables. Break them into pieces and mix with the pre-prepared sauce.