Tuna long been called sea chicken, and the truth is, when roasting tuna is easy to turn dry chicken. Therefore, pre-marinade for fillet in soy sauce and lemon juice, and refrigerate for at least an hour. So get juicier. Promarinovali, pulled out of the fridge and you are ready.

Cook the spaghetti in salted water, without breaking. In a pan a little olive oil, salted butter, so the crust was a little salty, fire - something between medium and strong, into a heated frying pan put the fillets. Do not close the lid, fry for a minute and a half on one side (the thickness of my tuna fillet was 4 cm). At this time, tear lettuce, arugula, cut tomatoes, radishes, season with olive oil, sprinkle with balsamic vinegar and sprinkle with nuts. By this time the fillet on one side should be fried to a crisp. Remove and turn the heat to medium.

Throw the butter, a clove of garlic, press the flat side of a knife and throw in the butter, a tablespoon pour steak oil with garlic. Drop spaghetti, dressed with butter and dried Basil. Steak just needs to go, cut in half, made sure that the cooking medium, set "offset". :) Serve, with butter and garlic pour on top of steak, garlic emitted. Pasta sprinkle with cheese! TA-DAAM!!