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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

Method

  • 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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