California Tuna Parmesan

By á-174535

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

Details

Servings 1
Cooking time 10mins
Adapted from bhg.com

Preparation

Step 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.

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.

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.

Divide greens among serving plates; top with tuna and asparagus. Drizzle remaining dressing over all. Top with Parmesan cheese. Serve with lemon wedges.