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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
California Tuna Parmesan
- 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 377,
- Fat, total (g) 26,
- chol. (mg) 48,
- sat. fat (g) 5,
- carb. (g) 9,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 4,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 31,
- vit. A (IU) 3207,
- vit. C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 11,
- sodium (mg) 312,
- Potassium (mg) 569,
- calcium (mg) 162,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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