Chopped Tuna with Artichokes and Lime Sauce
Rinse, clean and slice artichoke. In hot sunflower oil, fry artichoke slices on both sides until golden-brown. Season with salt and pepper. Rinse, trim, and thinly cut scallion into 15 cm (approximately 6 inch) long strips. Place scallions in cold water. Rinse, trim and cut Castelfranco radicchio into bite-sized pieces. Divide among plates. Rinse tuna, pat dry and finely chop. Finely chop capers. Peel and finely chop shallots. Mix together tuna, capers, shallots and grape seed oil. Season with salt and pepper.
Arrange tuna mixture on top of radicchio, along with fried artichokes. Pat scallions dry and sprinkle on salads. For the dressing, mix together creme fraiche, cream, lime juice and lime zest. Season with salt and pepper and drizzle dressing on salads. Serve drizzled with olive oil.