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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1 (16 ounce) package
olive oil, divided
chopped fresh thyme
1 1/2 pounds
fresh tuna steaks, cubed
dry white wine
fresh lemon juice
chopped oil-packed sun-dried tomatoes
sliced marinated artichoke hearts
salt and freshly ground black pepper to taste
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.
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.)
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!
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.
I admit it, I usually leave out the tuna and just enjoy the pasta. It's fantastic!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
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