Light Caesar Tuna Salad with Capers and Basil

Ingredients:

Salad:

• 10 leaves romaine lettuce
• fresh basil
• 1 tbsp. Dona Elena Capers
• 2 tbsps. Dona Elena 100% Tuna Chunks in Sunflower Oil, drained
• 6 pcs. cherry tomatoes
• 1 pc. hardboiled egg, grated

Dressing:

• 1/4 cup Dona Elena Extra Virgin Olive Oil
• 4 pcs. Dona Elena Flat Fillet Anchovies, chopped
• 2 tbsps. lemon juice
• 2 cloves garlic, grated
• 1⁄2 tsp. freshly cracked pepper
• 2 tbsps. grated parmesan

Parmesan Crisp:

• 1⁄2 cup grated parmesan cheese

Procedure:

1. Heat the non-stick pan and sprinkle the grated parmesan cheese and form into a circle.
2. When the parmesan melts cool it down and wait for it to crisp.
3. For the dressing combine extra virgin olive oil, chopped anchovies, grated garlic, grated parmesan cheese, lemon, and pepper in a blender.
4. Blend together until the dressing is emulsified or thickened.
5. Toss the romaine lettuce, fresh basil, capers, tuna, cherry tomatoes, and grated hard boil egg.
6. Put it on a salad bowl and top the parmesan crisp.