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California Tuna Parmesan

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  • Makes: 4 servings
  • Bake: 8 mins 450°F
  • Cook: 4 mins to 6 mins
  • Start to Finish: 20 mins

California Tuna Parmesan

Directions

  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Finely shred 2 teaspoons peel from one lemon. Squeeze juice from lemon. For dressing, in a small bowl whisk together the lemon peel and juice, olive oil, pepper, and salt; set aside. Cut the remaining lemon into wedges; set aside.
  2. Snap off and discard woody bases from asparagus. Place asparagus in a single layer in a shallow baking pan. Drizzle with 2 tablespoons dressing. Bake, uncovered, for 8 minutes.
  3. Meanwhile, rinse fish; pat dry with paper towels. In a large skillet heat 1 tablespoon dressing over medium heat. Add tuna; cook for 8 to 12 minutes or until browned and center is slightly pink.
  4. Divide greens among serving plates; top with tuna and asparagus. Drizzle remaining dressing over all. Top with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts (California Tuna Parmesan)

  • Per serving:
  • 377 kcal cal.,
  • 26 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 48 mg chol.,
  • 312 mg sodium,
  • 9 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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