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California Tuna Parmesan

Makes: 4 servings
Bake 450°F 8 mins Cook 4 mins to 6 mins Start to Finish 20 mins
California Tuna Parmesan
Ingredients
  • 4 4  ounces  fresh or frozen tuna steaks
  • 2  lemons
  • 1/3  cup  olive oil
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 12  ounces  asparagus
  • 1 5  ounce package  mixed baby greens
  • 1/3  cup  finely shaved Parmesan cheese
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 377,
  • Fat, total (g) 26,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 9,
  • Monounsaturated 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 (g) 60,
  • Cobalamin (Vit. B12) (g) 11,
  • sodium (mg) 312,
  • Potassium (mg) 569,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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