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Categories:Viewed: 24 - Published at: a year ago
Ingredients
- 6 ounces albacore or ahi tuna
- 2 ounces white wine
- 3 sprigs thyme
- Salt and pepepr, to taste
- 1 small head radicchio, cut into 4 wedges
- 2 tablespoons olive oil, plus more for cooking
- 1 slice pancetta
- 5 green pitted olives
- 1 tablespoons balsamic vinegar
- 1 Meyer lemon wedge (1/4 lemon)
Method
- Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper.
- Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred.
- Grill the pancetta until caramelized and crispy.
- Dice and set aside.
- Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat.
- Grill the lemon wedge.
- Grill the paillards of tuna on one side only until cooked to medium rare.
- Place radicchio salad in the center of the plate then add the tuna.
- Garnish with a drizzle of the marinade and top with the grilled lemon.
