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
Advertisement

Ingredients

Directions

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

    Advertisement
  • 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;

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2017
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. Read More
Rating: 4 stars
09/23/2012
This is really tasty. I think it's just crying out though for capers and parmesan. Yummy! Read More
Rating: 5 stars
10/30/2011
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. Read More
Advertisement
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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 Read More
Advertisement
Rating: 5 stars
10/30/2011
Very very yummy. Easy recipe adapts well to variations. Can already imagine lots of alternative endings. Thank you!!:D Read More
Rating: 5 stars
10/30/2011
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...;) Read More
Rating: 5 stars
10/30/2011
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. Read More