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.