Recipe: organic tuna caesar salad

11 September 2020
Tuna caeser salad

This recipe by our Naturopath and Skin Specialist Emily Segal is easy to whip up and perfect for the warmer spring weather! This would make a filling lunch, or a delicious side for weekend dinner.



1 organic cos lettuce, shredded

2 x 200g jars of sustainably sourced tuna 

2-3 organic, free range eggs, boiled and chopped

2-3 potatoes, boiled and chopped

2 cups lightly steamed beans, chopped 

Homemade rice bread or any gluten-free bread

Salt and pepper, to season

Mayonnaise dressing 

1 whole egg

1 tbsp of wine vinegar 

1 tsp of mustard 

1 tsp of lemon 

1-2 tsp avocado oil 


  1. Preheat the oven to 180°C. Chop bread into small chunks and add to a baking dish, season with olive oil and garlic salt, and bake in the oven for 5-10 minutes until crispy.

  2. Meanwhile, make the salad dressing by processing the egg in a food processor for 20 seconds. Add wine vinegar and mustard and process for a further 20 seconds. Then add 1/2 tsp of Avocado oil at a time, until you get desired consistency.

  3. Assemble salad by adding cos lettuce, beans and potato to a bowl, toss to combine and season with salt and pepper. Top with tuna, eggs, potatoes and croutons. Drizzle over mayonnaise dressing. Enjoy!