At a glance
This recipe brings together perfectly seared tuna with tender pasta in about 25 minutes of active cooking, but you'll want to marinate the tuna for 24 hours first. The trickiest part is nailing the tuna—it needs just a minute or two on each side to stay juicy inside, so timing is everything. The pasta comes together quickly with sautéed mushrooms and onions, finishing with fresh rocket and a splash of pasta water for silky texture.
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Prepare the tuna
Wash the tuna steaks thoroughly and pat dry, then coat 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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Room temperature, then grill
Take the tuna out and let it come to room temperature for about an hour. Then transfer it to a hot grill - any type will do. Grill for no more than a minute and a half on each side, or even just a minute, so the tuna stays juicy inside.
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The pasta
Cook the gluten-free pasta. Drain, keeping one mugful of the cooking water aside. In a large pan, fry the onion 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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