Posted by: Melanie Mathos | June 30, 2009

California Tuna Parmesan

This is a yummy 20-minute salad that is light and fresh. (There really is lettuce under there – I kind of loaded Gary up!)

Source: September 2008, Better Homes and Gardens


salad – 2 lemons
– 1/3 cup extra virgin olive oil
– 1/2 tsp. fresh ground pepper
– 1/4 tsp. salt
– 12 oz. asparagus, trimmed
– 4  4-oz tuna steaks
– 1  5-oz pkg. mixed baby greens
– 1/3 cup freshly shaved parmesan cheese


– Preheat oven to 450′. Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel and juice, and salt; set aside. Cut remaining lemon into wedges; set aside.

– Place asparagus in single layer in shallow baking pan. Drizzle with 2 Tbl. dressing. Bake, uncovered, 8 minutes.

– Meanwhile, heat 1 Tbl. dressing in large skillet. Add tuna, cook 4 to 6 minutes each side, until browned and center is slightly pink.

– Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle parmesan; pass lemon wedges.


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