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Ingredients
- 750g tuna
- 4 tbsp olive oil
- 1 small radicchio
- 2 tsp sumac
- ¼ preserved lemon, rinsed, flesh removed and finely chopped
- 50g currants (soaked in water for 20 minutes, then drained)
- 50g pine nuts
- handful parsley, chopped
- 1 cup verjuice
- salt and pepper
Method
Slice tuna on an angle into slices about 1cm thick. Heat 2 tbsp olive oil in a heavy-based frying pan until smoking, then add tuna and sear on both sides for about 1 minute or until brown. Place radicchio leaves on a serving platter and arrange tuna on top. In the pan, place remaining ingredients, stir and bring to the boil. Season to taste and spoon over tuna salad.
