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Artichoke, tuna and olive pasta

08 July 2022

Enjoy these artichoke hearts marinated in lemon juice and olive oil and tossed with wholewheat pasta.

Artichoke, tuna and olive pasta
Artichoke, tuna and olive pasta

Preparation time

10 minutes

Cooking time

20-25 minutes




  • 4 globe artichokes (1.3kg)
  • 2 tbsp extra virgin olive oil
  • Zest and juice 1 lemon
  • 250g wholewheat penne pasta
  • 200g can tuna steak in olive oil
  • 50g pitted black olives, sliced
  • ½ x 25g pack parsley, roughly chopped


Remove the tough leaves from the base of the artichokes and cut off the stems. Cook in a large pan of boiling water for 20-25 minutes, depending on the size. If a leaf from the centre comes away easily, they are cooked. Remove from the water and drain upside down.

Remove the leaves and scrap off the flesh from the leaves. Remove and discard the ‘hair’, or choke with a teaspoon to reveal the artichoke heart. Slice the hearts and marinate in the oil and lemon zest and juice.

Meanwhile, cook the pasta according to pack instructions, drain, reserving a little cooking water.

Toss the tuna with the tuna oil, olives, parsley, artichoke flesh and marinated hearts plus the marinade into the pasta along with a little cooking water. Season to taste and serve.

Cook's tip

Instead of tuna you can use fresh salmon or tofu, if you prefer.

Our thanks to I Love Fruit and Veg from Europe for providing this recipe

Try one of our other easy pasta recipes, including spaghetti vongole and ziti with broccoli and pine nuts


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.