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.


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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

How to Make Tuna Pasta with Olives & Artichokes


  1. 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.
  2. 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..
  3. 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.
  4. 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.

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