1/2 lb tuna steak
8 oz. brown rice spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen/canned artichoke hearts, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A splash of balsamic vinegar
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste
Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain.
In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir.
in a separate skillet sear the tuna steak to your liking
Throw in some toasted pine nuts.