Mass-Builder Basil Pesto Tuna Steak & Gluten-free Pasta Bowl with Spinach
A bright Italian bowl: tuna steak with gluten-free pasta, spinach and asparagus. Around 1037 kcal and 78g protein per portion.
Ingredients
- 200g Tuna Steak
- 270g gluten-free pasta
- 80g spinach
- 80g asparagus
- 25g pesto
- 10g parmesan
- 3g garlic
- 15g pesto
- 15g almonds
- 20g rocket
Method
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1
Prep everything first: wash and trim the spinach and asparagus, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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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
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the spinach and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: gluten-free pasta first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the rocket.
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7
Bulking upgrade: add the pesto, almonds for extra energy-dense calories.
Tap ingredients and steps to tick them off as you cook.