Cook the spaghetti in salted boiling water until al dente. Drain and toss in the pan with the grated parmesan and olive oil. Drain the tuna from the oil, break it in chunks and toss it with the pasta. Season with pepper.
Pour 2 tablespoon of the tuna oil in a pan. Crush the garlic clove and add it to the hot oil, until lightly browned. Add the tomatoes and mash them a bit with a potato masher. Cook until the sauce thickens. Remove the garlic, drain the tuna and crumble it into the sauce. Season with salt and pepper. In a large pot, cook the spaghetti in lots of salted boiling water until al dente. Drain and toss in the sauce pan, with the fresh parsley.
Hardboil and quarter the eggs before preparing the salad. Boil the potatoes until soft, drain and halve. Trim and blanch the green beans until tender, but still crunchy. Rinse them under cold water to stop them cooking and drain. Cut the tomatoes in quarters, chop the parsley, drain and flake the tuna. Combine the tomato, egg, tuna, olives, parsley and potato in a large bowl. Combine the olive oil and lemon juice in a small bowl and add the beans with the other ingredients, before drizzling with the dressing and serving.
Pour the wine into a pan and boil it until it reduces to 1/5 of its original volume. Set aside to cool. Place a large heavy-based nonstick pan over high heat. Combine the sesame seeds in a plate and season with salt and pepper. Coat the pan with the vegetable and sesame oils. Cut the tuna in half, lightly salt it and dredge it in the sesame seeds. Reduce the heat to medium and place the tuna in the pan. Sear both sides until you the white sesame seeds turn brown, about 2 minutes each side. Remove from the heat and rest for a few minutes. Cut into 7mm slices. Drizzle some of the port reduction over the plates and arrange the fish slices on top. Garnish with the sprouts, tossed with the lemon juice, olive oil, salt and pepper.
Mince the shallot, seed and finely dice the red chilli. With a sharp knife, cut the tuna filet into tiny cubes. In a large bowl, combine all the ingredients and mix gently. Season with salt and pepper. Serve it with toast and adrizzle of sesame oil. Cover with the rice flakes.