Original recipe from Better Homes & Gardens: http://www.bhg.com/recipe/salads/california-tuna-parmesan/
Preheat oven to 450. 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.
Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered, for 8 minutes.
Meanwhile, heat 1 tablespoon 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 164 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 83.4mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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