Tuna Pasta with Olives & Artichokes

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Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness. But if you’re pressed for time, try canned tuna in place of the grilled fish.

Tuna Pasta with Olives & Artichokes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 8 ounces tuna steak, cut into 3 pieces

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 teaspoons freshly grated lemon zest

  • 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried, divided

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon freshly ground pepper

  • 6 ounces whole-wheat gobbetti, rotini or penne pasta

  • 1 10-ounce package frozen artichoke hearts, thawed and squeezed dry

  • 1/4 cup chopped green olives

  • 3 cloves garlic, minced

  • 2 cups grape tomatoes, halved

  • 1/2 cup white wine

  • 2 tablespoons lemon juice

  • 1/4 cup chopped fresh basil, or parsley for garnish

Directions
  1. 4 servings, about 2 cups each

  2. Preheat grill to medium-high. Put a large pot of water on to boil.

  3. Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.

  4. Meanwhile, cook pasta according to package directions. Drain.

  5. Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.


Nutritional Facts

Servings
4
Per serving
Calories
421
Carbohydrates
42g
Fat
17g
Saturated Fat
2g
Monounsaturated Fat
11g
Protein
22g
Cholesterol
26mg
Dietary Fiber
9g
Potassium
720mg
Sodium
489mg
Added Sugars
0g
Exchanges
2 starch
1 vegetable
2 lean meat
3 fat
Carbohydrate Servings
2 1/2
Vitamin C (33% daily value)
Folate (32% dv)
Magnesium (25% dv)
Potassium (21% dv).

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