Mint Tuna with Gluten-Free Pasta

Step-by-step method

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At a glance

This elegant gluten-free dish showcases perfectly seared tuna (with a pink center) paired with a simple pasta, mushroom, and rocket combination. The main trick here is getting the tuna right—it needs just 1–1.5 minutes per side and a full 24-hour mint marinade beforehand, so plan ahead. Everything comes together quickly once the tuna hits the grill and the pasta finishes cooking.

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    Prepare the tuna

    Rinse the tuna steaks thoroughly and pat dry, then rub with olive oil. Season with salt and pepper, and sprinkle with finely chopped mint. Place in a container or vacuum-seal in a bag. Leave to marinate for 24 hours.

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  2. 2/4

    Bring to room temperature, then grill

    Take the meat out and let it sit at room temperature for about an hour. Then transfer it to a hot grill - any type will do. Grill for a maximum of one and a half minutes per side, or even just one minute, so the meat stays juicy inside.

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    Prepare the side dish

    Cook the gluten-free pasta. Drain, but set aside one cup of the cooking water. In a large pan, fry the sliced onion (in half-moons) with the mushrooms. Season with salt, pepper and a little chopped mint. Once the mushrooms are done, add the pasta.

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Mint Tuna with Gluten-Free Pasta

bohynekuchyne
Active time total 1 h 25 min
Prep — Cook 1 h 25 min
9 Ingredients
4 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

600 kcal

Calories

73 g

Carbohydrates

9 g

Fats

56 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Tuna is juicy and pretty much boneless, but you do need to be careful not to ruin it with too much cooking. Whether you cook it on the grill or in a pan, one and a half minutes per side is all it needs at most. The inside of the steak should stay pink. I cooked my steaks using the sous vide method, so that's the technique I've used in the recipe, along with the grilling option.

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