Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Tuna Pasta with Olives & Artichokes

:  May/June 2010

Your rating: None Average: 4.4 (29 votes)

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.


READER'S COMMENT:
"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...
Tuna Pasta with Olives & Artichokes Recipe

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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 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.
  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 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

Nutrition

Per serving: 421 calories; 17 g fat ( 2 g sat , 11 g mono ); 26 mg cholesterol; 42 g carbohydrates; 0 g added sugars; 22 g protein; 9 g fiber; 489 mg sodium; 720 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value), Folate (32% dv), Magnesium (25% dv), Potassium (21% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 lean meat, 3 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Pasta
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
Mediterranean
Servings
4
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
High potassium
Main Ingredient
Fish
Preparation/ Technique
Grill/BBQ
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Holiday
Father's Day
Mother's Day
Style/Theme
Entertaining, casual
Everyday favorites
Publication
May/June 2010
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner