Eat the bowl when you finish this ahi tuna Caesar salad
As much as I love to cook, I hate doing the dishes even more. I mean, who actually likes spending their time scrubbing bowls? That's why the person who developed the bread bowl is a genius. Instead of serving it just with soup, I decided to serve my favorite salad in it with a fresh and beautiful piece of ahi tuna.
This is not your everyday salad, friends. This unique salad is Caesar salad's much richer and more glamorous older cousin. The tuna makes it sophisticated and classy, while the bread bowl makes for very easy cleanup. Pretty food and fewer dishes — what's not to love?
To start, make your dough. Begin this by mixing together the yeast, sugar, olive oil and water. Let it sit until foamy, and then mix in the flour until a soft dough comes together. You want it to be smooth like a baby's bottom as well as elastic.
Now comes the fun part. Roll out the dough, liberally coat it with cheese, and roll it out again. This is such a fabulous arm workout. Just ask my biceps.
After this, grease a metal or glass baking bowl with nonstick cooking spray, and bake the dough until it's golden brown and just beautiful.
Once the dough is baked, make and mix the salad. But first you have to stare a little at your handiwork. I mean, it is a gorgeous sight.
To start, salt and pepper the ahi tuna on both sides. Then broil it for only 6 minutes, as you need the inside to be pink. I've overcooked so many tuna steaks, and let me tell you, it's not fun (and it can set you back a ton of money).
The rest of the salad creation is easy. All you do is toss together the lettuce, tomatoes, cucumbers, lots of Parmesan cheese and the tuna in your fancy new bread bowl.
Add the dressing, and eat. Just try to share, OK?
Ahi tuna Caesar salad in a crispy bread bowl recipe
For the bread/crust bowl
- 1 package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F)
- 2-1/2 cups bread flour
- 2 teaspoons olive oil
- Dash salt
- Cracked black pepper
- 3-4 tablespoons shredded Parmesan
- 1 tablespoon Italian seasoning
For the salad
- 4 cups shredded romaine lettuce
- 1 (6 ounce) ahi tuna filet
- 1/2 medium cucumber, thinly sliced
- 1 large tomato, sliced
- 5-6 radishes, sliced
- 1/4 cup shredded Parmesan
- Your favorite Caesar salad dressing
- Preheat the oven to 350 degrees F. Liberally grease a metal or glass bowl with nonstick cooking spray, and set it aside.
- In a large bowl, add the yeast, water, oil and sugar. Let sit until the mixture starts to foam, about 10 minutes. Stir in the flour 1/2 a cup at a time until the mixture forms a soft dough. Add the salt. Move the mixture to a hard, floured surface, and knead it until soft and elastic, about 5 minutes. Let the dough rest for about 10 minutes.
- After it has rested, roll out the dough to about a 1/4-inch thickness. Sprinkle with Parmesan, Italian herbs and cracked pepper. Fold up the sides, and roll the dough back out to another 1/4-inch thickness. Carefully press the dough into the greased bowl, and tuck the excess under the rim.
- Bake for about 23 to 25 minutes or until golden brown. Let it cool, and then carefully remove it from the bowl. Set it aside.
- Add salt and pepper to both sides of the tuna. Preheat your broiler to high. Place the tuna on a greased broiler pan. Broil for about 5 to 6 minutes or until the center is pink.
- To make the salad, toss together the lettuce, cucumbers and tomatoes. Add in the radishes, Parmesan cheese, salt and pepper. Toss to combine again. Top the salad with the ahi tuna, and drizzle with salad dressing. Serve immediately, or chill first.