Spaghetti with stir-fried vegetables and turkey strips
Cook the spaghetti; in the meantime, heat a skillet, blend the Sacha Inchi oil and olive oil and pour half into the skillet and sauté the turkey strips until brown. Cut the vegetables into 'julienne' strips and sauté in the other half of the oil, then add chilli pepper to taste. Stir-fry the vegetables, then add soy sauce to taste. Add the cook vegetables and turkey strips to the spaghetti and toss together.
Prepare the tartare dressing by blending the Sacha Inchi oil, olive oil and lime juice, salt and coriander. Mix with the tuna.