Tuna Caesar Style Lettuce Cups

Heart outline Heart 19 people Clock graphic 15 Min Cutlery circle Serves 2

This tasty version of a Caesar salad uses Tuna instead of chicken and is served in cute little lettuce cups, for a fun lunch or starter. We’ve made the dressing a bit lighter using Greek yogurt – its lovely and creamy and higher in protein with less fat! This recipe makes double the amount of dressing you need for two portions so keep the rest in a clean jar in the fridge and use another day (use within 3 days) 


For Dressing:

  • 1 John West Anchovy fillet (from a jar),  
  • 1 lemon, juice only 
  • 1 tsp Dijon mustard 
  • 1 small clove garlic, crushed 
  • 2 tbs grated fresh parmesan 
  • 4 tbs Greek yogurt 
  • 2 tsp extra virgin olive oil 
  • Black pepper 

Step 1

First make the dressing – crush the anchovy fillet with the blade of a knife or chop very finely. Combine the anchovy paste, 2 tbs lemon juice, mustard, garlic and grated parmesan in a bowl and mix well (alternatively add to a mini food processor and blitz for a few seconds – you don’t need to crush the anchovy if using a processor) 

Step 2

Gradually whisk in the yogurt and olive oil (by hand or in the processor) then stir in the black pepper. Taste, and add a little more lemon juice if needed. Transfer half the dressing to a clean jar and pop in the fridge to use for something else.  

Step 3

Separate the leaves of the Gem lettuce then wash and dry them. Keep the 4 nicest large leaves and place these on a serving plate. Shred the rest of the leaves finely and divide between the whole leaves 

Step 4

Add about 5 croutons to each lettuce cup then divide the tuna between them. Shave a few very thin shards of parmesan over the top then drizzle with a little dressing 

Step 5

Add another pinch of black pepper and serve with lemon wedges 


For ideas how to use up the rest of the anchovies in the jar, check our website for other recipes

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