Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 350 gram Spaghetti (dry)
- 6 gram Fresh Mint
- 15 gram Salt
- 40 gram Arugula
- 1 piece Yellow Onion
- 20 milliliter Olive Oil
- 15 gram Black Pepper
- 250 gram Mushrooms
- 4 piece Tuna Steak
Step-by-step method
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.
1/4
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.
Ingredients
- 20 milliliter Olive Oil
- 10 gram Salt
- 10 gram Black Pepper
- 4 piece Tuna Steak
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.
3/4
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.
Ingredients
- 350 gram Spaghetti (dry)
- 1 piece Yellow Onion
- 250 gram Mushrooms
- 5 gram Salt
- 5 gram Black Pepper
- 6 gram Fresh Mint