Light Garlic Butter Tuna Steak & Wholewheat Pasta Bowl with Mushrooms
Ready in about 27 minutes, this cosy tuna steak and wholewheat pasta dish is built for fat-loss phases — 527 kcal and 54g protein.
Ingredients
- 150g Tuna Steak
- 130g pasta
- 80g mushrooms
- 80g green beans
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the mushrooms and green beans, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the mushrooms and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat pasta first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.