California tuna parmesan

Servings: 0



Thaw tuna, if frozen. Preheat oven to 450 degrees. Finely shred 2 teas. peel from one of the lemons. Squeeze juice from lemon (about 1/3 cup); set aside. For dressing, in a small bowl whisk together lemon peel and juice, 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 tab. of the dressing. Bake, uncovered, for 8 minutes. Meanwhile, rinse tuna; pat dry with paper towels. In a large skillet heat 1 tab. over med. heat. Add tuna steaks; cook for 8 to 12 mintues or rare if you like, browned and center of tuna is slightly pink. Divide greens among serving plates; top with tuna steaks and asparagus. Drizzle remaining dressing over all. Top with Parmesan cheese. Serve with lemon wedges. 377 cal., 26 g. fat (5 g sat. fat), 48 mg chol., 312 mg sodium, 16 g carb., 4 g fiber, 31 g protein