4 large zucchini
2 French shallots, finely diced
1 garlic clove, crushed
1 salted lemon, flesh discarded, zest finely sliced into strips
a large handful of flat-leaf (Italian) parsley leaves
juice of ½ lemon
extra virgin olive oil
sea salt and freshly ground black pepper
60g finely shaved pecorino cheese
100g pitted black olives, such as Ligurian or kalamata, cut into quarters
½ quantity of salsa verde
six 140g sashimi-grade tuna steaks
Use a mandolin or vegetable peeler to shave the zucchini into ribbons then finely slice lengthways. In a bowl, combine the zucchini, shallot, garlic, salted lemon, parsley, lemon juice and a splash of extra virgin olive oil. Season lightly with sea salt and black pepper. Place a pile in the centre of each serving plate. Scatter over the pecorino then the olives. Spoon a little of the salsa verde around each plate.
Brush both sides of the tuna steaks with oil and season with sea salt and black pepper. Heat a large non-stick frying pan over high heat. Sear the tuna for 10-15 seconds each side – it should be well coloured but still raw in the centre. Immediately remove from the heat as the tuna will continue to cook once off the direct heat.
To serve, arrange the tuna steaks over the zucchini salad.