4 x 200g fillets of tuna about 2-3cm thick
2 tsp lemon zest
2 tbsp olive oil
Salt and pepper
Dress the tuna with the olive oil, salt and pepper and lemon zest and allow to sit for 10 minutes in the fridge. Heat a heavy based pan over moderate temperature and sear off the tuna steaks for 3 minutes on each side for rare or longer if you prefer more well done. Remove from the pan and set aside.
1 large bunch radicchio or 12 leaves of Treviso radicchio
½ cup olive oil
¼ cup almond flakes toasted
3 tbsp lemon juice
Pinch 1 tbsp fresh oregano, chopped
3 sage leaves, chopped
½ tsp chopped rosemary
2 cloves garlic, finely chopped
2 anchovies, finely chopped
Salt and pepper
Rinse the radicchio Treviso and place it into a bowl. Combine the oil with the lemon juice, herbs, garlic, anchovies and seasoning and spoon a good 2-3 tbsp of sauce over the radicchio. Toss to combine and allow marinate for 20 minutes.
600g jap pumpkin, deseeded
1 tsp chopped sage
1 tbsp chopped parsley
1 tsp apple mint
1 tsp salt
Freshly ground black pepper
170g (2 1/4 cups) plain flour
½ cup grated parmesan
Extra plain flour, to dust
2 tbsp butter
1 tsp olive oil
Pre heat the oven to 200°C and roast off the pumpkin in the skin until golden and a fork can easily be inserted into the flesh.
Allow to cool slightly and then peel away the skin from the flesh, placing the flesh into a bowl with the salt and pepper and chopped sage, apple mint and parsley and egg. Mash with a fork until smooth.
Sprinkle half the flour and parmesan onto a table or board and spoon out the pumpkin mix, sprinkle the remaining flour and cheese over the top and slowly incorporate the flour into the pumpkin until you get a sticky dough.
Divide into balls the size of a small rissole about 7cm in diameter and dust with flour. Repeat with remaining dough.
Bring a large saucepan of salted water to the boil over a medium-high heat. Add in the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking).
Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm.
Heat the butter and oil in a frypan over medium heat and brown the gnocchi for 2 minutes each side, remove and set aside on plates, top with the grilled radicchio and seared tuna and dress with a spoon of the salmoriglio.