SELFADVOCATENET.COM RECIPE OF MONTH NOVEMBER

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.
But if you’re pressed for time, try canned tuna in place of the grilled fish. ”

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

Directions

  • 1Preheat grill to medium-high. Put a large pot of water on to boil.
  • 2Toss 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.
  • 3Meanwhile, cook pasta according to package directions. Drain.
  • 4Heat 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. Garnish with basil (or parsley), if desired.

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