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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 ounces tuna steak, cut into 3 pieces¼cupchopped green olives3clovesgarlic, minced2cupsgrape tomatoes, halved½cupwhite wine2tablespoonslemon juice6 ounces whole-wheat gobbetti, rotini or penne pasta1 10-ounce package frozen artichoke hearts, thawed and squeezed dry4tablespoonsextra-virgin olive oil, divided2teaspoonsfreshly grated lemon zest2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided½teaspoonsalt, divided¼teaspoonfreshly ground pepper1/4 cup chopped fresh basil or parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
8 ounces tuna steak, cut into 3 pieces
¼cupchopped green olives
3clovesgarlic, minced
2cupsgrape tomatoes, halved
½cupwhite wine
2tablespoonslemon juice
6 ounces whole-wheat gobbetti, rotini or penne pasta
1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
4tablespoonsextra-virgin olive oil, divided
2teaspoonsfreshly grated lemon zest
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
½teaspoonsalt, divided
¼teaspoonfreshly ground pepper
1/4 cup chopped fresh basil or parsley for garnish
DirectionsPreheat 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
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.
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
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Nutrition Facts(per serving)422Calories17gFat42gCarbs22gProtein
Nutrition Facts(per serving)
- 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.
