Ahi Tuna Cajun Caesar Salad Recipe

Prep Tuna

Pat the ahi tuna steaks dry with paper towels. Rub both sides with 2 tablespoons olive oil. Combine 2 tsp Cajun seasoning, 1 tsp salt and 1 tsp black pepper and rub evenly over both sides of the tuna. Let rest at room temperature for 10 minutes.

Sear Tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot (about 2–3 minutes). Add a thin film of oil if skillet is dry. Add the tuna steaks and sear 45–60 seconds per side for rare/medium-rare (internal temp ~115–125°F / 46–52°C). For medium, sear 90 seconds per side. Do not move the steaks while searing to get a good crust.

Rest & Slice

Transfer tuna to a cutting board and let rest 3–5 minutes. Squeeze half a lemon (about 1/2 lemon) over the tuna. Using a sharp knife, slice thinly on the bias into 1/4-inch slices. Set aside and keep warm or chill briefly if serving slightly cool.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice until smooth.

Slowly whisk in 2 tablespoons olive oil until fully incorporated and dressing is emulsified. Stir in 1/4 cup grated Parmesan, 1/4 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning and acidity—add more lemon juice or salt if needed. Chill in refrigerator while preparing salad for flavors to meld, at least 10 minutes.

Place 6 cups chopped romaine in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion and 1 tablespoon capers (if using). Toss gently to combine.

Add 1 cup croutons and 2 tablespoons extra grated Parmesan to the greens. Pour about 3/4 of the prepared Cajun Caesar dressing over the salad (reserve some for guests to add). Toss thoroughly until leaves are evenly coated. Taste and add more dressing if desired.

Transfer dressed salad to individual plates or a serving platter, creating a bed in the center for the tuna slices.

Arrange the sliced Cajun ahi tuna over the dressed romaine. Drizzle 1 tablespoon olive oil lightly over the tuna and salad, sprinkle with 2 tablespoons extra grated Parmesan and 1/4 tsp cracked black pepper. Serve with lemon wedges on the side for extra brightness.

If serving family-style, pass extra dressing at the table. Leftover tuna can be refrigerated in an airtight container for up to 2 days; dressing keeps for 3–4 days.