| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped green onions; green part only |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ts |
Lemon zest |
|
|
One lemon ; Juice of |
| 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 |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA42
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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