Food Network: Warm Tuna Salad with Green Dressing

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Warm Tuna Salad with Green Dressing
Recipe Courtesy of Emeril Lagasse

Ingredients
1/2 cup chopped green onions, green part only
1/4 cup finely chopped parsley
1 teaspoon lemon zest
Juice of one lemon
1 teaspoon chopped garlic
1 egg
Salt and black pepper
3/4 cup olive oil
4 tuna steaks, 1/4-inch thick (about 4 ounces each)
4 teaspoons Rustic Rub
8 cups assorted salad greens

1 cup julienne red onions
3 tomatoes, quartered
3 hard-boiled eggs

Directions
Preheat the grill. Combine the green onions, parsley,
lemon zest, lemon juice, garlic, and egg, in a food processor or blender and
process until smooth. Season with salt and pepper. With the motor running, pour
the oil through the feed tube in a slow steady stream. The mixture will thicken.
Transfer to an airtight container and refrigerate for 30 minutes before using.
Best used within 24 hours. Yield: 1 1/2 cups

Season each tuna steak with 1 teaspoon of the rub. Sear the steaks on the grill
for 1 1/2 to 2 minutes on each side, less if you prefer it on the rare side.

Remove and let cool for about 5 minutes. Flake the tuna with a fork Combine the
greens, onions, and tomatoes in a mixing bowl. Toss with 1/4 to 1/2 cup of the
dressing. Season the greens with salt and pepper. Divide the greens between six
salad plates. Top each salad with the tuna. Garnish the salad with egg wedges.
Serve the remaining salad dressing on the side.