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,
sea salt and freshly ground
black pepper to taste.
Recipe: Season the tuna steak with sea salt, pepper and one teaspoon of teriyaki sauce, and let it stay at room temperature for 30 minutes, but don't tell anybody that I told you to do so. (Since you will grill the tuna steak only to rare or medium-rare, it is going to be nicer if the inside of the steak is not as cold as your fridge). 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 tips: You shouldn't cook the tuna steak more then medium-rare, otherwise you would be better off buying a tuna can.
Did you know that tuna steak tastes better if you age it the same way as you would age a beef steak.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.