Title: Warm tuna salad with green dressing
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Chopped green onions, green
           Part only
    1/4 c  Finely chopped parsley
      1 ts Lemon zest
           Juice of one lemon
      1 ts Chopped garlic
      1    Egg
           Salt and black pepper
    3/4 c  Olive oil
      4    Tuna steaks, 1/4-inch thick
           (about 4 ounces each)
      4 ts Rustic Rub
      8 c  Assorted salad greens
      1 c  Julienne red onions
      3    Tomatoes, quartered
      3    Hard-boiled eggs
 
  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.
  
  Yield: 6 servings