Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe - Allrecipes.com
Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe
  • READY IN 45 mins

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

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Mar 30, 2006

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.

 
Most Helpful Critical Review
Oct 06, 2006

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.)

 
May 19, 2005

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!

 
Apr 28, 2006

We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T. butter to the sauce at the end just to give it a bit of richness. We'll have this often I'm sure.

 
Nov 07, 2007

I admit it, I usually leave out the tuna and just enjoy the pasta. It's fantastic!

 
Aug 10, 2007

Soooo good! I used chicken breast instead of tuna (don't like tuna), used a whole onion, added mushrooms, and used a heaping 1 cup of sundried tomatoes (we love them). I also mined some cloves of garlic and cooked with the onions. In addition to the thyme I used some oregano, italian seaoning, rosemary, and basil about 1 tsp. each. I love this recipe, I can't wait to make it again!

 
Jul 06, 2006

I really liked the flavor of this dish but next time I'll decrease the amount of pasta or increase the artichoke and sun dried tomatoes. We'll be making this again.

 
Apr 14, 2006

Delicious! That's all I can say for this recipe. My husband and I love spicy food so we sprinkled some chilli flakes on it and it was even more delicious.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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