EVERYDAY EASY
f a s t i
i ï i i ï m
o
y
These winning 20-minut
dishes from our annual Your
Best Recipe
great taste, ease,
K A R E E N B U R N S L O
L T O S ,C A
menu
California Tuna Parmesan
START TO FINISH 20 minutes
BUDGET $
4.36
per Serving
Get
Fresh!
■
l.
BYPEG SMITH
PHOTOS ANDY LYONS
FOOD STYLING JILL LUST
C A L I F O R N I A T U N A P A R M E S A N
2
lemons
V
3
cup extra virgin olive oil
'/2
tsp.freshly ground black pepper
V
4
tsp.salt
12
oz. asparagus, trimmed
4 4-oz. fresh tuna steaks
1 5-oz. pkg. m ixed baby greens
V
3
cup freshly shaved Parmesan cheese
1. Preheat oven to 450°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,
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. Drizzle
remaining dressing. Sprinkle Parmesan; pass lemon wedges,
serves
4.
EACH SERVING
377 cal,26gfat (5gsat.fat), 48 mgchol, 312 m g sodium, 9gcarbo,
4 gfiber, 31 gpro. Daily Values:
66
% vit. A , 79% vit. C, 16% calcium, 16% iron.
188
SEPTEMBER2008 BETTER HOMES AND GARDENS
