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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered, for 8 minutes.

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  • Meanwhile, heat 1 tablespoon dressing in large skillet. Add tuna; cook 4 to 6 minutes each side, until browned and center is slightly pink.

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  • Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges. Makes 4 servings.

Nutrition Facts

377 calories; 26 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 16 g monounsaturated fat; 48 mg cholesterol; 312 mg sodium. 569 mg potassium; 9 g carbohydrates; 4 g fiber; 2 g sugar; 31 g protein; 3207 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 60 mcg folate; 11 mcg vitamin b12; 162 mg calcium; 3 mg iron;

Reviews (1)

25 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5
Rating: 3 stars
09/28/2017
flavors were great and all ingredients were allowed in my high protein no carb diet! Next time I'd cook the tuna for a little less time. Also, I cut back on the oil only using 1/4 c.