'Mediterranean Tuna Steak Spaghetti' is a testament to the bond shared between myself and my mum. Seasoned tuna steaks with garlic, tomatoes, lemon zest, and a touch of chili. This dish was once a weekly ritual for both of us, a testament to the joy of cooking together and the discovery of tuna steak. Tossed with al dente spaghetti and spinach, it's a favourite of mine that's both quick and heart-warming.

PREP 10m

Ingredients-

• 2 x Tuna Steak (seasoned in olive oil, salt & pepper)

• 4 Garlic Cloves, finely sliced

• 2 Beef Tomatoes, one finely cubed & one thinly sliced

• Zest of 1/2 lemon

• Juice of 1/2 lemon

• 1 tsp chilli flakes

• 1 tbsp light soy sauce

• 1 tbsp honey

• 160-180g spaghetti

• 4 cubes frozen spinach

• Chopped parsley

• Lemon wedges to serve

Instructions-

1. Start by boiling your spaghetti in salted water until al dente.

2. In a frying pan, add your seasoned and oiled tuna steaks. Remember, tuna can be served pink inside. Depending on the thickness of your steak, it will take around 1-3 minutes per side. Look for a line of pink running through the middle to ensure it's cooked to perfection. Set the tuna aside to rest while you finish the recipe.

3. In the same pan, add more olive oil and the finely sliced garlic. Fry until slightly golden, and then add the chilli flakes and the cubed tomato.

4. While the tomato sauce is simmering, add the frozen spinach to the pasta when it's almost done.

5. To the frying pan with the tomato sauce, add the soy sauce, honey, lemon zest, and juice. Mix well and taste. Season with salt and pepper if needed.

6. Drain the spaghetti and spinach, and add them to the pan. Toss to coat in the sauce.

7. Finish with a sprinkle of chopped parsley and serve alongside the rested tuna steak. Squeeze fresh lemon juice over the dish and enjoy!