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Warm radicchio and tuna salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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