Tuna Pasta with Olives & Artichokes

Recipe: Tuna Pasta with Olives & Artichokes

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.

 

Ingredients

  • 12 ounces tuna steak (about 2 steaks)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pasta (elbows, rotini, penne, etc)
  • 1 14-ounce can quarted artichoke hearts, drained
  • 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 1 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.

Preparation time:

Cooking time: 40 minute(s)

Number of servings (yield): 4

Inspired By: Tuna Pasta with Olives & Artichokes
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