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 tomeatos , quartered
3 hard-boiled eggs

Cooking Recipe:

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 (makes a great accompanyment to any meal) plates. Top each salad with the tuna. Garnish the salad with egg wedges. Serve the remaining salad dressing on the side.