Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Tuna Pasta With Olives & Artichokes

Tuna Pasta With Olives & Artichokes
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
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
Instructions
  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 g
  • Carbohydrates42 g
    • Dietary fiber9 g
  • Protein22 g
  • Sodium489 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.