Pasta with Pan‑Fried Tuna

Ingredients

• 400 g spaghetti
• 4 tuna steaks (about 160 g each)
• 100 g mushrooms
• 2 red bell peppers
• 2 yellow bell peppers
• 2 tbsp chopped parsley
• 2 tbsp chopped dill
• 1 garlic clove, finely minced
• 100 g grated Parmesan
• 6 tbsp Olive oil
• Salt
• black pepper, freshly ground
• basil for garnish

Instructions

1. 1.

   Clean the mushrooms and slice them into not‑too‑thin pieces.

2. 2.

   Wash the bell peppers, halve them and remove seeds. Slice half of each color into thin strips, dice the remaining halves finely.

3. 3.

   Cook the spaghetti in plenty of salted water until al dente according to package instructions.

4. 4.

   Rinse the tuna steaks, pat dry, season with salt and pepper. Place them on a grill or grill pan, drizzle with 2 tbsp olive oil, and cook each side for about 2 minutes (shorter or longer to taste).

5. 5.

   Meanwhile, sauté the mushrooms and pepper strips in 2 tbsp hot oil until golden brown. Season with salt and pepper.

6. 6.

   In another large pan, sauté the garlic and diced peppers until translucent, add the lightly drained spaghetti, season with a touch of pepper, and mix in herbs and parmesan. Plate on warmed dishes. Place the tuna steaks on top and spread the mushroom‑pepper mixture over them. Garnish with basil and serve.