1 (8 oz.) sushi grade tuna steak,
4 oz. dry whole wheat spaghetti,
1 Tbsp. pesto sauce,
2 oz. crumbled feta cheese,
1 Tbsp. mango chutney,
1 bok choy,
1 tsp. teriyaki sauce,
salt and pepper to taste.
Recipe: Season the tuna steak with salt, pepper and 1 teaspoon teriyaki sauce and let it stay at room temperature for 45 minutes, but don't tell anybody that I told you to do so. Grill the tuna steak over a fire-grill for 2 minutes on each side. Boil the whole wheat spaghetti and toss them in a frying pan with some pesto sauce. Sprinkle some crumbled feta over the spaghetti and top them with the tuna steak. Serve with sautéed bok choy and mango chutney. Cooking tip: You shouldn't cook the tuna steak more then medium-rare, otherwise you would be better off buying a tuna can.
