Decorate with croutons
INGREDIENTS
Water
1 pinch of salt
1 bag screw paste
1 tablespoon olive oil
1 egg yolk, for the Caesar dressing
3 anchovies, for the Caesar dressing (finely chopped)
1/2 garlic, for the Caesar dressing (finely chopped)
1 teaspoon mustard, for the Caesar dressing
3 tablespoons lemon juice, for the Caesar dressing
1/2 cup olive oil, for the Caesar dressing
salt, for Caesar dressing
pepper, for Caesar dressing
1 baguette, cut into cubes, for the croutons
2 tablespoons olive oil
1 tablespoon garlic, finely minced
1 tablespoon onion powder
1 tablespoon paprika
1 cup canned tuna, drained
1/8 cups onion, finely chopped
1/4 cups celery, finely chopped
3 tablespoons coriander
1 tablespoon lemon juice
1 1/2 cups romaine lettuce, in medium pieces
1/4 cups Parmesan cheese
Preparation:
In a pot, bring the water to a boil and when it boils add the salt, wait for it to recover temperature and add thescrew pasta. Cook 9 to 11 minutes, drain, let cool add a tablespoon of olive oil and set aside.
For the Caesar dressing, mix the egg yolk, the anchovies, the garlic, the mustard and the lemon juice in a bowl, add the olive oil little by little, until it emulsifies and has the consistency of a dressing. Season with salt and pepper.
For the croutons, in a bowl mix the bread cubes with the olive oil, salt, pepper, garlic, onion powder and paprika. Place on a baking sheet and bake 10 minutes at 180°C or until golden brown, stirring occasionally.
For the croutons, in a bowl mix the bread cubes with the olive oil, salt, pepper, garlic, onion powder and paprika. Place on a baking sheet and bake 10 minutes at 180°C or until golden brown, stirring occasionally.
In a bowl mix the tuna with the onion, celery, coriander, lemon juice, salt and pepper until they are integrated.
In a bowl, mix the Vidrio La Moderna® pasta, the tuna, the lettuce, the croutons, the Parmesan cheese and the Caesar dressing. Serve and enjoy.