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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
US
METRIC
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
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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
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MrsColeman
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.
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5 users found this review helpful
I made a vegetarian version - I omitted the tuna, added more of the artichoke and sun-dried...
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Reviewed on May 19, 2005 by
Kelly
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Kelly
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!
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5 users found this review helpful
This was really good...and lent itself well to major changes. First off, I didn't have tuna,...
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Reviewed on Oct. 6, 2006 by MPEPLIN
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MPEPLIN
Oct. 6, 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.)
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4 users found this review helpful
A great way to serve tuna (I used canned and it sure beats the regular sandwhiches.) The lemon...
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Reviewed on Apr. 28, 2006 by
NH Seacoast Cook
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NH Seacoast Cook
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.
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4 users found this review helpful
We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T....
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Reviewed on Jul. 6, 2006 by
opie
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opie
Jul. 6, 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.
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3 users found this review helpful
I really liked the flavor of this dish but next time I'll decrease the amount of pasta or...
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Reviewed on Apr. 14, 2006 by TKP
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TKP
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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3 users found this review helpful
Delicious! That's all I can say for this recipe. My husband and I love spicy food so we...
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Reviewed on Nov. 7, 2007 by Celdriana
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Celdriana
Nov. 7, 2007
I admit it, I usually leave out the tuna and just enjoy the pasta. It's fantastic!
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2 users found this review helpful
I admit it, I usually leave out the tuna and just enjoy the pasta. It's fantastic!
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Reviewed on Aug. 10, 2007 by Angela Y.
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Angela Y.
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!
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2 users found this review helpful
Soooo good! I used chicken breast instead of tuna (don't like tuna), used a whole onion,...
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Reviewed on Jun. 4, 2006 by M. Bailey
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M. Bailey
Jun. 4, 2006
Very unique flavors in this dish! Make sure to not over cook the tuna..
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2 users found this review helpful
Very unique flavors in this dish! Make sure to not over cook the tuna..
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Reviewed on Apr. 9, 2006 by LUCAS1219
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LUCAS1219
Apr. 9, 2006
Excellent! It took a little longer to reduce the sauce to an acceptable level. Followed the recipe and it was great.
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2 users found this review helpful
Excellent! It took a little longer to reduce the sauce to an acceptable level. Followed the...
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