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