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.