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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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

about 2 cups
422 calories; protein 22.4g; carbohydrates 42.3g; dietary fiber 9g; sugars 3.8g; fat 16.6g; saturated fat 2.3g; cholesterol 22.1mg; vitamin a iu 917.5IU; vitamin c 14.2mg; folate 126.3mcg; calcium 75.1mg; iron 2mg; magnesium 90.8mg; potassium 707.9mg; sodium 503.4mg; thiamin 0.3mg.

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

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