recipe reviews for:

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

“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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Reviewed: Nov. 14, 2009

The artichokes in my cupboard were sadly expired so I omitted them but will definitely add them next time. This recipe was simple and straightforward with loads of flavors. It will definitely be made again in my house, next time WITH the artichokes. As a vegetarian, I left out the tuna. The dish was still delightful.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 18, 2009

I had high hopes for this recipe. All of the ingredients sounded so good together, but it just didn't seem to really come together. There's too much liquid for one thing. Maybe if it was saucier it would have helped. I added garlic and I think adding A LOT of Parmesan would have tied the dish together, but for the cost of the fish and how sour the whole dish is, it's just not really worth it. It's too acidic. Sorry...Probably won't make this again.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Apr. 10, 2009

This is very good. In spite of the rather fussy introduction and directions, this is a very easy dish to make. Upscale tuna helper! Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2009

Pretty delicious. Didn't have chicken broth so I substituted some water with a little cornstarch, seasoning salt, and a bit of extra olive oil. Turned out fine.

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heinous

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Reviewed: Sep. 9, 2008

this recipe was a great helper, i kind of just took the basics of it and went from there. I added more of each to feed a lot and add some garlic into (i'm italian and i can't get enough of it) and used shrimp instead of tuna. it was soooo good, my whole family loved it!

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Joanna Shea

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Reviewed: Aug. 5, 2008

I added mushrooms and garlic and I cooked the tuna under the broiler. This was a hit with my family. I will probably thicken the sauce next time though.

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RIGATONI28

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Reviewed: Apr. 23, 2008

Substituted chix breast for tuna and was fabulous!

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JENNELLE1

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Reviewed: Mar. 28, 2008

I didn't have sun dried tomatoes so I added 1 can of V8 and used diced tomatoes. Instead of the wine I used 1/2 cup of Vodka. It was delicious! I had enough to eat, freeze and gave some away to friends and they all loved it too.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 24, 2008

I have made this once using salmon and once using grouper. Salmon is better as it is a stronger tasting fish to work with the other ingredients.

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GRINGORN

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Reviewed: Nov. 7, 2007

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

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Celdriana

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Reviewed: Oct. 8, 2007

I don’t think this was anything worth keeping. I made with chicken. I would imagine it would be terrible with tuna. This recipe is too much work that doesn’t pay off at the end. Not a keeper.

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Pumpkin

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Reviewed: Sep. 27, 2007

There is not enough sauce for this dish. The overall time to make this didn't match the taste.

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kateh

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: 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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Angela Y.

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Reviewed: Feb. 22, 2007

This was amazing! Great light, tangy flavor without being too overpowering. Next time I will leave out the sun dried tomatoes, I wasn't a fan. Also, I used veggie broth instead of chicken stock. Wonderful!

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passerby1214

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jan. 31, 2007

This was ok. For me it's one of those wonderful recipes that I can "wing". I used canned tuna, Orzo pasta, added tbsp of butter after orzo added to sauce and tossed then topped with toasted pine nuts. I sprinkled with a little parsley. For me it needed something green. Maybe at the very end (when just off the heat) toss in some fresh spinach that way it's warm yet not wilted.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: 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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MPEPLIN

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Reviewed: Jul. 26, 2006

Quite tasty. I served this over whole wheat pasta and it was a very light hot weather meal. I used frozen artichoke hearts instead of the marianted ones and didn't use any olive oil. I do think when I reheat the leftover tonight, I'll add some shredded zucchini or spinach. It was just crying out for another veggie I think!

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: 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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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 4, 2006

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

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M. Bailey

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Reviewed: 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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