California Tuna Parmesan

This skillet tuna graces the top of a bed of fresh asparagus and greens. A simple olive oil dressing is drizzled over the entire main dish recipe.

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10 users rated this recipe an average rating of 4.0
Makes:
4 servings
Bake:
8 mins 450°F
Cook:
4 mins to 6 mins
Start to Finish:
20 mins
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California Tuna Parmesan

Ingredients
2
lemons
1/3
cup extra-virgin olive oil
1/2
teaspoon freshly ground black pepper
1/4
teaspoon salt
12
ounces asparagus, trimmed
4
4 ounces fresh tuna steaks
1
5 ounce package mixed baby greens
1/3
cup finely shaved Parmesan cheese

Directions

  1. Preheat oven to 450 degrees F. Finely shred 2 teaspoons peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel and juice, pepper, and salt; set aside. Cut remaining lemon in wedges; set aside.
  2. Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered, for 8 minutes.
  3. Meanwhile, heat 1 tablespoon dressing in large skillet. Add tuna; cook 4 to 6 minutes each side, until browned and center is slightly pink.
  4. Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges. Makes 4 servings.

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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