Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
This is a good recipe to use one of those whole grain pastas you may have been hesitant to use. Quinoa, corn, spelt or rice will work well here, as well as the traditional pastas, of course.
Diet Type: Sugar Free
  • 1 pound fresh tuna
  • salt and pepper
  • 3/4 pound pasta of choice
  • 1 tablespoon extra virgin olive oil
  • 6 large cloves garlic, peeled, thinly sliced lengthwise
  • 4 tomatoes, coarsely chopped
  • 1/2 cup brine-cured black olives, pitted and coarsely chopped
  • 1/2 cup chopped fresh basil
  • freshly ground black pepper to taste
  • 1/2 cup fresh parmesan cheese, grated
  • 1/4 cup lemon juice
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Preheat broiler or grill. Bring a large pot of water to boil on the stove. In a medium bowl, combine oil, lemon juice and pepper. Add tuna chunks and toss to coat. Place on broiler pan or skewer to grill and cook until just opaque throughout, 2-4 minutes per side. Cut into bite-size chunks and set aside. While tuna is cooking, cook pasta, drain and set aside. Meanwhile, in a large skillet, heat oil over medium heat and add garlic and cook, stirring frequently, until it just starts to brown, about 2 minutes. Add tomatoes, olives, the grilled tuna and cooked pasta; cook, tossing, until heated through, 2-3 minutes. Transfer to a large bowl, mix in the basil and season with pepper to taste. Top with cheese, if using, and serve.

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