Tuna Pasta with Olives & Artichokes

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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.

EatingWell Test Kitchen

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, about 2 cups each

Nutrition Profile:

Diabetes-Friendly Dairy-Free Healthy Aging Low-Sodium High-Blood Pressure High-Fiber Heart-Healthy High-Protein Low-Calorie

Jump to Nutrition Facts

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Ingredients

8 ounces tuna steak, cut into 3 pieces
¼ cup chopped green olives
3 cloves garlic, minced
2 cups grape tomatoes, halved
½ cup white wine
2 tablespoons lemon juice
6 ounces whole-wheat gobbetti, rotini or penne pasta
1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
4 tablespoons extra-virgin olive oil, divided
2 teaspoons freshly grated lemon zest
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper
1/4 cup chopped fresh basil or parsley for garnish

Directions

Preheat grill to medium-high. Put a large pot of water on to boil.
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.

Originally appeared: EatingWell Magazine, May/June 2010

Nutrition Facts (per serving)

422	Calories
17g	Fat
42g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 422
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 9g	32%
Total Sugars 4g
Protein 22g	45%
Total Fat 17g	21%
Saturated Fat 2g	12%
Cholesterol 22mg	7%
Vitamin A 918IU	18%
Vitamin C 14mg	16%
Folate 126mcg	32%
Sodium 503mg	22%
Calcium 75mg	6%
Iron 2mg	11%
Magnesium 91mg	22%
Potassium 708mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Tuna Pasta with Olives & Artichokes

Ingredients

Directions

Nutrition Facts (per serving)

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