INGREDIENTS:  2 zucchinis, thinly sliced into ribbons (see Notes)  400g can cannellini beans, rinsed, drained  1/2 bunch flat-leaf parsley, leaves picked  1 lemon, peeled, white pith removed, flesh segmented  2 tablespoons extra virgin olive oil, plus extra to brush and drizzle  2 x 180g tuna steaks  Grated ricotta salata, to serve (see Notes) Green olive smash  1 cup (120g) pitted Sicilian olives or other green olives, roughly chopped  1/4 cup (35g) pistachio kernels, roughly chopped  1 long green chilli, roughly chopped  1 small garlic clove, roughly chopped  1/3 cup (80ml) extra virgin olive oil

DIRECTIONS: 1. For the green olive smash, place all the ingredients in a small food processor and pulse until a coarse paste. Season to taste and set aside until ready to serve. 2. Combine the zucchini, cannellini beans, parsley and lemon segments in a bowl. Season and toss with 2 tbs oil. Set aside. 3. Brush tuna with oil, season and cook in a large frypan over high heat for 1 minute each side and 10 seconds on each edge to seal, then set aside, loosely covered with foil, to rest for 3 minutes. Thinly slice. 4. Divide zucchini salad among 4 plates and top with tuna, green olive smash and ricotta salata. Drizzle with oil and season with freshly ground black pepper.