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.
4 servings, about 2 cups each
Active Time: 40 minutes |
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
Preheat grill to medium-high. Put a large pot of water on to boil.
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.
Meanwhile, cook pasta according to package directions. Drain.
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.
Per serving :
17 g Fat;
2 g Sat;
11 g Mono;
26 mg Cholesterol;
42 g Carbohydrates;
22 g Protein;
9 g Fiber;
489 mg Sodium;
720 mg Potassium