Warm radicchio and tuna salad

AT A GLANCE

  • Serves 4 people

  • 100 gm green beans, trimmed
  • 4 tuna steaks (180gm each)
  • 1 tbsp olive oil, for brushing
  • 1 lemon, juice only
  • 2 tbsp extra-virgin olive oil
  • 2 radicchio, washed, dark leaves removed, coarsely torn
  • To serve: lemon wedges
  •  
  • Salsa piccante
  • ¾ cup (firmly packed) mint leaves
  • ½ cup (firmly packed) flat-leaf parsley leaves
  • 1 tbsp oregano leaves
  • 1 lemon, finely grated rind and juice only
  • 1 garlic clove, finely chopped
  • 3 tsp tiny salted capers, rinsed and drained
  • Large pinch of dried crushed chilli
  • 100 ml olive oil
01   For salsa piccante, process ingredients and 2 tsp sea salt in a food processor until smooth, set aside. Makes 125ml.
02   Preheat a char-grill or barbecue to high. Blanch beans (2 minutes) and refresh. Drain, thinly slice lengthways and set aside.
03   Brush tuna with oil and grill, turning once, until cooked medium-rare (1-2 minutes each side). Transfer to a plate, pour over lemon juice and extra-virgin olive oil and set aside.
04   Meanwhile, combine radicchio and beans in a bowl. Break tuna into large pieces, add to salad with half the salsa piccante, toss gently to combine. Transfer to a serving bowl and serve with extra salsa piccante on the side and lemon wedges.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

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