Grilled tuna pasta
Rabu, 03 Juli 2019
INGREDIENTS
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

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.