Warm Tuna Salad With Green Dressing

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped green onions, green part only
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1 teaspoon	5ml	Lemon zest
		Juice of one lemon
1 teaspoon	5ml	Chopped garlic
1		Egg
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Olive oil
4		Tuna steaks, 1/4" thick - (abt 4 oz ea)
4 teaspoons	20ml	Rustic Rub - see * Note
8 cups	1896ml	Assorted salad greens
1 cup	62g / 2.2oz	Julienned red onions
3		Tomatoes - quartered
3		Hard-boiled eggs - cut into wedges

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.

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. Yields 1 1/2 cups of dressing.

Season each tuna steak with 1 teaspoon of the Rustic 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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