Tuna Pasta with Olives & Artichokes



From Diabetic Connect. 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.

pinch tips: How to Freeze Fish, Meat & Poultry



4 servings, about 2 cups each


15 Min


25 Min




8 oz
tuna steak, cut into 3 pieces or canned tuna
4 Tbsp
extra-virgin olive oil, divided
2 tsp
freshly grated lemon zest
2 tsp
chopped fresh rosemary, or 1 teaspoon dried, divided
1/2 tsp
salt, divided
1/4 tsp
freshly ground pepper
6 oz
whole-wheat gobbetti, rotini or penne pasta
10 oz
frozen artichoke hearts, thawed and squeezed dry
1/4 c
chopped green olives
3 clove
garlic, minced
2 c
grape tomatoes, halved
1/2 c
white wine optional
2 Tbsp
lemon juice
1/4 c
chopped fresh basil, or parsley for garnish

Directions Step-By-Step

Preheat grill to medium-high or you can use canned. Put a large pot of water on to boil. Toss tuna pieces in a bowl with oil,lemon zest,fresh rosemary (or dried),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 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,3-4 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 salt. Cook until heated through,1-2 minutes. Garnish with basil(or parsley),if desired.