Tuscan Kale Caesar with Seared Tuna

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For me, there is nothing better than discovering a new, easy and delicious recipe for solo weeknight dining. With a super busy work schedule, an avid gym regiment and one that finds socializing a priority – recipes like these fit in well. This one is super healthy too – packed with kale, anchovies, lemon juice and lean fish.

After a full day of work, an hour at the gym and a quick run by The Fresh Market, I made this delicious and beautiful plate in less than 15 minutes. I devoured it and didn’t feel a bit of guilt. That’s my kind of victory.

This is become a regular for me. Make it for one or it’s an easy and elegant entertaining dish too!

PS: I love a big selection of flavored olive oils to top dishes. The fire red cayenne pepper olive oil really jazzes up this plate!

Tuscan Kale Caesar with Seared Tuna

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 bunch Tuscan kale or other kale, center stalks removed, thinly sliced crosswise
Tuna steaks
Cayenne pepper olive oil

In a food processor, blend together first 6 ingredients. Season, to taste, with salt and pepper. This will make enough for many salads.

Thinly slice kale and dress with Caesar dressing. I like to dress kale a little earlier than a typical lettuce.

Sear tuna with salt and pepper in a super high heat skillet or grill. Cook to your desired temperature.

Drizzle with a super spicy cayenne pepper olive oil for a nice kick and beautiful presentation!

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