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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Preheat oven to 450°F. Finely shred 2 teaspoons zest from 1 lemon. Squeeze juice from lemon. For dressing, in a small bowl, whisk together lemon zest and juice, oil, pepper and salt; set aside. Cut the remaining lemon into wedges; set aside.
Snap off and discard woody bases from asparagus. Place asparagus in a single layer in a shallow baking pan. Drizzle with 2 tablespoons dressing. Roast, uncovered, for 8 minutes.
Meanwhile, rinse fish; pat dry with paper towels. In a large skillet, heat 1 tablespoon dressing over medium heat. Add tuna; cook for 8 to 12 minutes or until browned and center is slightly pink.
Divide greens among serving plates; top with tuna and asparagus. Drizzle remaining dressing over all. Top with Parmesan. Serve with lemon wedges.