Grilled tuna pasta

8 ounces tuna steak, cut into 3 pieces
¼ cup chopped green olives
3 cloves garlic, minced
2 cups grape tomatoes, halved
½ cup white wine
2 tablespoons lemon juice
6 ounces whole-wheat gobbetti, rotini or penne pasta
1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
4 tablespoons extra-virgin olive oil, divided
2 teaspoons freshly grated lemon zest
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper
¼ cup chopped fresh basil or parsley for garnish

 Tuna Pasta with Olives & Artichokes

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 ½ teaspoon dried), ¼ 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 ¼ teaspoon salt; cook until heated through, 1 to 2 minutes. Serve with basil.

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