Tuna Pasta with Olives & Artichokes

Tuna Pasta with Olives & Artichokes

9 Reviews
From: EatingWell Magazine, May/June 2010

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.

Ingredients 4 servings

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  • 8 ounces tuna steak, cut into 3 pieces
  • ¼ cup chopped green olives
  • 3 cloves garlic, minced
  • 2 cups grape tomatoes, halved
  • ½ cup white wine
  • 2 tablespoons lemon juice
  • 6 ounces whole-wheat gobbetti, rotini or penne pasta
  • 1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • ¼ cup chopped fresh basil or parsley for garnish

Preparation

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  • Ready In

  1. Preheat grill to medium-high. Put a large pot of water on to boil.
  2. Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or ½ teaspoon dried), ¼ 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.
  3. Meanwhile, cook pasta according to package directions. Drain.
  4. 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 ¼ teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 422 calories; 17 g fat(2 g sat); 9 g fiber; 42 g carbohydrates; 22 g protein; 126 mcg folate; 22 mg cholesterol; 4 g sugars; 0 g added sugars; 917 IU vitamin A; 14 mg vitamin C; 75 mg calcium; 2 mg iron; 503 mg sodium; 708 mg potassium
  • Nutrition Bonus: Folate (32% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, 3 fat

Reviews 9

April 17, 2017
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By: AliJ
Wonderful! This has gone straight to the fave recipes binder. With a near empty pantry I had to substitute tinned tuna. I added some grated Parmesan.
September 23, 2012
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By: EatingWell User
This is really tasty. I think it's just crying out though for capers and parmesan. Yummy!
June 04, 2010
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By: EatingWell User
I made this with grilled shrimp instead of tuna as I already had them. I also used green olives stuffed with pimentos (from the salad bar), 2/3 can of diced tomatoes + one large fresh tomato. I saw that the magazine recommended broccoli as a side dish so I tossed some florets into the pasta water right before the pasta was done. I think it would be good with other types of fish as well.
May 26, 2010
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By: chobensa
Very, very yummy. Easy recipe, adapts well to variations. Can already imagine lots of alternative endings. Thank you!! :D
May 26, 2010
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By: EatingWell User
This was really good. Although the canned tuna works for this recipe, I think it would have been a lot better had I used tuna steak (I didn't have any in the house). I loved the lemony flavor to this dish. It was easy and makes for great leftovers. I also used organic diced tomatoes from a can instead of grape tomatoes and thought the little bit of juice from the can only enhanced the dish and provided more flavor. I was curious as to whether someone could recommend a cheese to throw into this dish as my boyfriend said he would have enjoyed it even more if there was a cheese involved. I know that takes away from the whole healthy aspect but... ;)
May 15, 2010
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By: EatingWell User
Like other readers, I substituted canned artichokes and even had to substitute canned salmon because I forgot to replenish my tuna supply after feeding it to my dog... You can read about this dish, which is as much an experience as a meal, in my food blog "Eating the Rainbow". http://superfoodsyear.blogspot.com/2010/05/this-pasta-has-possibilities.html
May 11, 2010
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By: EatingWell User
My family and I loved this! I more or less followed the recipe except that I used 1 can of artichokes instead of frozen ones. With only 1/2 lb of fresh tuna, I thought it was relatively inexpensive to prepare considering the high quality ingredients.
May 02, 2010
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By: ashleyadm
I also made this with what I had on hand: canned tuna, canned tomatoes and black olives. The taste was really smooth and mild so that the tuna blended in without sticking out. I'll definitely make it again...hopefully when I have the right ingredients in the pantry!
April 28, 2010
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By: EatingWell User
I made this recipe with canned tuna (the current price of tuna steaks, is a little out of my budget after buying frozen artichokes). It was great fresh flavors. I will be making this with the grilled tuna steaks when their price is a little more reasonable.