Pasta with Tuna
Rinse the mushrooms and cut them into thin slices.
Rinse, halve and remove the seeds of the bell peppers. Cut each half of both colors and cut into thin strips, then dice the other half finely.
Cook the spaghetti in plenty of salted water according to package instructions until al dente.
Rinse the tuna, pat dry and season with salt and pepper. On the grill (or grill pan), drizzle 2 tablespoons of olive oil and cook on each side for about 2 minutes. (Cook shorter or longer, depending on preference).
Meanwhile, cook the mushrooms and bell peppers in 2 tablespoons of hot oil until golden brown. Season with salt and pepper.
In another large pan, sweat the garlic and paprika cubes until translucent. Add the drained spaghetti, season with pepper slightly and mix in the herbs and parmesan. Serve on warmed plates. Then put the tuna on top and distribute the mushrooms and vegetables on the tuna. Serve garnished with basil.