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

SUBMITTED BY: RENZ PHOTO BY: MPEPLIN

"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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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package linguine pasta
1/4 cup olive oil, divided
1/2 cup diced onion
2 tablespoons chopped fresh thyme
1 1/2 pounds fresh tuna steaks, cubed
1/2 cup dry white wine
2 cups chicken stock
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup chopped oil-packed sun-dried tomatoes
3/4 cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

DIRECTIONS

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.
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.
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.
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

Reviewed on Mar. 30, 2006 by MrsColeman

I made a vegetarian version - I omitted the tuna, added more of the artichoke and sun-dried... MORE

Reviewed on May 19, 2005 by Kelly

This was really good...and lent itself well to major changes. First off, I didn't have tuna,... MORE

Reviewed on Oct. 6, 2006 by MPEPLIN

A great way to serve tuna (I used canned and it sure beats the regular sandwhiches.) The lemon... MORE

Reviewed on Apr. 28, 2006 by NH Seacoast Cook

We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T.... MORE

Reviewed on Jul. 6, 2006 by opie

I really liked the flavor of this dish but next time I'll decrease the amount of pasta or... MORE

Reviewed on Apr. 14, 2006 by TKP

Delicious! That's all I can say for this recipe. My husband and I love spicy food so we... MORE

Reviewed on Nov. 7, 2007 by Celdriana

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

Reviewed on Aug. 10, 2007 by Angela Y.

Soooo good! I used chicken breast instead of tuna (don't like tuna), used a whole onion,... MORE

Reviewed on Jun. 4, 2006 by M. Bailey

Very unique flavors in this dish! Make sure to not over cook the tuna.. MORE

Reviewed on Apr. 9, 2006 by LUCAS1219

Excellent! It took a little longer to reduce the sauce to an acceptable level. Followed the... MORE

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