Grilled chicory with tuna and salsa verde

Chicory takes a starring role in Abigail Fawcett's simple but stylish recipe, ideal for easy entertaining
Grilled chicory with tuna and salsa verde
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 heads chicory
  • 2 tbsp olive oil
  • 1 pinches black pepper
  • 2 tuna steaks

For the salsa

  • 3 tinned anchovies, chopped
  • 1 gherkin, chopped
  • 0.5 clove garlic, chopped
  • 1 small bunch parsley, chopped
  • 1 lemons, juice
  • 2 tbsp olive oil


1. Preheat a griddle pan until hot. Toss the chicory with 1 tablespoon of olive oil. Place the chicory on the hot griddle and season with salt and freshly ground pepper. Cook for 5 minutes, then turn over and cook for a further 2-3 minutes. Reserve. 2. Keeping the griddle pan hot on the hob, drizzle the tuna tuna steaks with the remaining olive oil and season well with salt and freshly ground pepper. Sear the tuna steaks on the preheated griddle, cooking for 1-2 minutes on each side. 3. Meanwhile, make the salsa. In a bowl, mix together the anchovy, dill cucumber, garlic, parsley and lemon juice. Mix in the olive oil, mixing well. 4. Serve the seared tuna with the griddled chicory and the salsa.

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