• 200g Tuna Steak Tuna Steak, grilled
• 270g gluten-free pasta Gluten-free Pasta, boiled
• 80g spinach Spinach, raw
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the spinach and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the spinach and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.