100 gmgreen beans, trimmed4tuna steaks (180gm each)1 tbspolive oil, for brushing1lemon, juice only2 tbspextra-virgin olive oil2radicchio, washed, dark leaves removed, coarsely tornTo serve:lemon wedgesSalsa piccante¾ cup(firmly packed) mint leaves½ cup(firmly packed) flat-leaf parsley leaves1 tbsporegano leaves1lemon, finely grated rind and juice only1garlic clove, finely chopped3 tsptiny salted capers, rinsed and drainedLarge pinchof dried crushed chilli100 mlolive oil
For salsa piccante, process ingredients and 2 tsp sea salt in a food processor until smooth, set aside. Makes 125ml.
Preheat a char-grill or barbecue to high. Blanch beans (2 minutes) and refresh. Drain, thinly slice lengthways and set aside.
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.
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.