Name: Warm radicchio and tuna salad
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.For salsa piccante, process ingredients and 2 tsp sea salt in a food processor until smooth, set aside. Makes 125ml.

2.Preheat a char-grill or barbecue to high. Blanch beans (2 minutes) and refresh. Drain, thinly slice lengthways and set aside.

3.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.

4.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.

Styling by Lisa Featherby