California Tuna Salad
By KrissyW330
Ingredients
- 2 lemons
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 12 oz asparagus, trimmed
- 4 hard boiled eggs, sliced in half
- 1 cup kalamata olives, divided
- 4 4 oz fresh tuna steaks
- 1 5 ounce packagemixed baby greens
- 1/3 cup finely shaved Parmesan cheese
Details
Adapted from bhg.com
Preparation
Step 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. Add one egg to each plate along with 1/4 cup olives. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges. Makes 4 servings.
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