Step 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.

Step 2

Combine the zucchini, cannellini beans, parsley and lemon segments in a bowl. Season and toss with 2 tbs oil. Set aside.

Step 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.

Step 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.