500g potatoes, thickly sliced diagonally
4 green witlofs, cut into wedges
¼ cup extra virgin olive oil
2 tbsp verjuice
1 tsp Dijon mustard
2 tbsp currants
4 fresh tuna steaks
½ tsp fennel seeds
1 bunch rocket, leaves separated
1 radicchio, leaves separated
2 tbsp pinenuts, toasted
Place potato slices in a large saucepan and cover with cold water. Place over high heat. Bring to the boil.
Cook for 10 minutes or until almost tender. Drain well.
Brush witlof with some of the oil. Preheat chargrill on high. Cook potato for 2-3 minutes each side or until lightly charred. Add witlof and cook for 2 minutes or until lightly charred.
Combine verjuice, mustard and currants in a small saucepan over low heat. Bring to a simmer. Remove from heat. Add remaining olive oil, leaving a little aside. Whisk to combine.
Taste and season with salt and freshly ground black pepper.
Brush tuna with remaining oil. Sprinkle with fennel seeds. Cook on chargrill for 1-2 minutes each side or until cooked to your liking.
Arrange sliced tuna, potatoes, witlof, rocket and radicchio on serving plates. Drizzle with dressing and sprinkle with pinenuts.