Mass-Builder Basil Pesto Tuna Steak with Gluten-free Pasta, Spinach & Peas
Big flavour, sensible numbers. This Italian plate pairs tuna steak with gluten-free pasta for 80g protein and roughly 1083 kcal.
Ingredients
- 200g Tuna Steak
- 270g gluten-free pasta
- 80g spinach
- 80g peas
- 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 peas, 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 peas for 3-5 minutes until just tender with a little bite.
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6
Build the plate: 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.