This is really tasty. I think it's just crying out though for capers and parmesan. Yummy!
Tuna Pasta with Olives & Artichokes
From EatingWell: 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.
8 Reviews for Tuna Pasta with Olives & Artichokes
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.
Very, very yummy. Easy recipe, adapts well to variations. Can already imagine lots of alternative endings. Thank you!! :D
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... ;)
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".