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Tuna Pasta With Olives & Artichokes

Tuna Pasta With Olives & Artichokes
This Recipe Is:

WebMD Recipe from

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.

Prep: 40 minutes | Total Time: 40 minutes
  • 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
  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.


Nutritional Information

Makes: 4 servings, about 2 cups each
  • Calories421
  • Fat17 g
    • Saturated fat2 g
  • Cholesterol26 mg
  • Carbohydrates42 g
    • Dietary fiber9 g
  • Protein22 g
  • Sodium489 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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