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. Source: EatingWell Magazine, May/June 2010

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

422 calories; 16.6 g total fat; 2.3 g saturated fat; 22 mg cholesterol; 503 mg sodium. 708 mg potassium; 42.3 g carbohydrates; 9 g fiber; 4 g sugar; 22.4 g protein; 917 IU vitamin a iu; 14 mg vitamin c; 126 mcg folate; 75 mg calcium; 2 mg iron; 91 mg magnesium;

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