Meal Type, Salads, Entrées

Tuna Caesar Salad with Chickpea Croutons

Caesar salad gets an upgrade thanks to a topping of succulent Albacore tuna fillets, paprika-coated chickpea croutons and homemade dressing.

Total Time 4 Servings


  • 1 (15-ounce) can chickpeas, drained
  • 2 Tablespoons extra virgin olive oil
  • ½ teaspoon paprika
  • Salt
  • 1 (10-ounce) bag romaine lettuce
  • 1 (5-ounce) can Genova Albacore Tuna in Olive Oil, drained


  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 garlic clove, finely chopped
  • Salt and freshly ground pepper to taste


  1. Preheat the oven to 400 degrees. Toss the chickpeas, olive oil, paprika and salt to taste on a rimmed baking sheet. Bake 25 minutes, until golden and crisp.
  2. Make the dressing: Whisk all ingredients together in a bowl.
  3. Put the lettuce in a salad bowl and add the Genova Albacore Tuna. Drizzle with about half the dressing and toss gently to coat.
  4. Scatter the chickpeas over the salad and sprinkle with more cheese to taste. Serve with additional dressing on the side.