Mint Tuna with Gluten-Free Pasta
·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.
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.
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.
Simmer briefly and stir in the rocket
Stir everything together and add about half a cup of the reserved pasta water. Stir again and simmer for another minute or two. Turn off the heat, give it one more stir, then fold the rocket leaves into the pasta.