Lovely Olive and Tuna Pasta

Prep Time: 25 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

• 8 ounces of tuna steak, cut into 3 pieces
• ¼ cup green olives, chopped
• 3 cloves garlic, minced
• 2 cups grape tomatoes, halved
• ½ cup white wine
• 2 tablespoons lemon juice
• 6 ounces pasta - whole wheat gobetti, rotini, or penne
• 1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons fresh grated lemon zest

• 2 teaspoons fresh rosemary, chopped, divided
• ½ teaspoon salt, divided

• ¼ teaspoon fresh ground pepper
• ¼ cup fresh basil, chopped

Process

1. Preheat grill to medium-high heat.

2. Take a large pot of water and put it on to boil.
3. Place the tuna pieces in a bowl and add 1 tablespoon of oil, 1 teaspoon of rosemary, lemon zest, ¼ teaspoon of salt, and pepper.
4. Grill the tuna for about 3 minutes per side.
5. Transfer tuna to a plate and allow it to cool.
6. Place the pasta in boiling water and cook according to package instructions.
7. Drain the pasta.
8. Flake the tuna into bite-sized pieces.
9. In a large skillet, heat remaining oil over medium heat.
10. Add artichoke hearts, garlic, olives, and remaining rosemary.
11. Cook for about 3-4 minutes until slightly browned.
12. Add tomatoes and wine and bring the mixture to a boil.
13. Cook for about 3 minutes until the tomatoes are broken down.
14. Stir in pasta, lemon juice, tuna, and remaining salt.
15. Cook for 1-2 minutes until nicely heated.
16. Garnish with some basil and enjoy!

Nutrition

• Calories: 422
• Fat: 17g
• Carbohydrates: 42g
• Protein: 22g