Ingredients (4 Servings)

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

Instructions:

1. Preheat grill to medium-high.
2. Put a large pot of water on to boil.
3. 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.
4. Grill the tuna until just cooked through, about 3 minutes per side.
5. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
6. Meanwhile, cook pasta according to package directions. Drain.
7. Heat the remaining 3 tablespoons oil in a large skillet over medium heat.
8. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes.
9. 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.
10. 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.

Source: http://www.eatingwell.com/recipes