Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the green beans,
reduce the heat and cook for 5-6 minutes. Remove with a slotted spoon and refresh in a bowl of cold
water. Drain well. Add the pasta to the same saucepan, return to the boil and cook for 8-10
minutes, or until tender but still firm to the bite.
Meanwhile, brush a griddle pan with some of the olive oil and heat until smoking. Season the
tuna to taste with salt and pepper and brush both sides with some of the remaining olive oil. Cook
over a medium heat for 2 minutes on each side, or until cooked to your liking, then remove from the
griddle pan and reserve.
Drain the pasta well and tip it into a bowl. Add the green beans, cherry tomatoes, olives,
anchovies, parsley, lemon juice and remaining olive oil and season to taste with salt and pepper.
Toss well and leave to cool. Remove and discard any skin from the tuna and slice thickly.
Gently mix the tuna into the pasta salad. Line a large salad bowl with the radicchio leaves,
spoon in the salad and serve.