California Tuna Parmesan
Michelle Hendricks
ingredients
- 2 Lemons
- 1/3 cup EVOO
- 1/2 tsp freshly ground pepper
- 1/4 tsp salt
- 12 oz asparagus, trimmed
- 4 4 oz fresh tuna steaks
- 1 5 oz package baby greens
- 1/3 cup freshly shaved Parmesan
directions
- 1
1. Preheat oven to 450°F. Finely shred 2 teaspoons peel from one lemon. Squeeze juice from lemon. For dressing, in a small bowl whisk together oil, lemon peel and juice, pepper, and salt; set aside. Cut remaining lemon in wedges set aside.
- 2
2. Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered 8 minutes.
- 3
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
4. Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle parmesan; pass lemon wedeges.
Source: Kaitlin
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