1. Preheat the oven to 220°C. Coat the tuna steaks with
olive oil and season with salt & pepper. Bake for
about 10 minutes. Set aside until ready to serve.
2. In a large skillet heat 2 tablespoons of olive oil
over medium heat. Once hot, add the gnocchi, stir
occasionally and let them cook for about 5 minutes
until they start to brown. Transfer to a bowl and set
aside.
3. To the same skillet add the remaining oil, together
with the onion. Let it cook for about 5 minutes. Add
the garlic, dried herbs and let cook until fragrant.
4. Add the beans, artichokes, tomatoes and season
with salt and pepper. Mix everything and let cook for
about 3 minutes until the tomatoes start to break.
5. Add the olives, red wine vinegar and the cooked
gnocchi back to the skillet, and mix.
6. Cut the tuna steaks in chunks and add to the
gnocchi.
12
gozotoday | FRIDAY • 22 MAY 2026
FOOD
500 g gnocchi
2 tuna steak fillets about
125g each
300 g cherry
tomatoes halved
250 g artichoke
hearts halved
1 tbsp red wine vinegar
3 tbsp olive oil
1 small brown
onion diced
4 garlic cloves minced
8 kalamata olives sliced
125g white beans or
chickpeas 1 small can
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1/2 tsp salt
INGREDIENTS
Tuna and
artichoke
gnocchi
Tuna and
artichoke
gnocchi
METHOD
