Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

32 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
RENZ
Recipe by  RENZ

“Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  3. Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  4. Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

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Reviews (32)

Rate This Recipe
MrsColeman
30

MrsColeman

I made a vegetarian version - I omitted the tuna, added more of the artichoke and sun-dried tomatoes, and used vegetable broth instead of chicken broth. I loved it, and this recipe will be one of my favorites.

MPEPLIN
24

MPEPLIN

A great way to serve tuna (I used canned and it sure beats the regular sandwhiches.) The lemon flavor was in good proportion to the other flavors. Overall, a flavorful dish but a bit too much work for the outcome in my opinion. This took me a long time to prepare. In step three, leave more liquid than 3/4 cup; I thought the sauce was a bit too pasty. Also note that if you use dried thyme you should use only 1/3 what is called for. (This is the standard fresh-to-dried ratio for herbs.)

Kelly
22

Kelly

This was really good...and lent itself well to major changes. First off, I didn't have tuna, so I used chicken instead. I also added spinach that I cut into chiffonade. I didn't have a fresh lemon, so just used bottled lemon juice. Maybe next time I'll follow the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 45.2 g
  • 15%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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