Warm radicchio and tuna salad | Gourmet Traveller

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