Rub the salt, pepper and chilli flakes into the tuna steaks.
Steam the broccoli until just cooked (not too soft) and spiralise the courgettes.
Heat some oil in a large frying pan and cook the steaks for around 3 minutes on each side (depending on how you like them cooked) and once cooked, set aside under some foil to keep warm.
In the pan, throw together the broccoli, courgettes, cherry tomatoes, lemon juice and chilli oil and heat through for a couple of minutes.
Tip the vegetables onto a place and place the cooked tuna on top with a sprinkle of parsley.
For an optional dressing, mix together the tahini, lime zest and juice and grated ginger.