Tuna Linguine with Artichokes and Sun-dried Tomatoes

    (51)
    45 mins

    This tastes best with fresh tuna but if you like the idea - feel free to try it with tins of good quality tuna. This is a pasta dish with a light sauce that's packed with flavour. Great for entertaining.


    46 people made this

    Ingredients
    Serves: 8 

    • 500g linguine pasta
    • 4 tablespoons olive oil, divided
    • 1 onion, diced
    • 3 sprigs fresh thyme, leaves removed
    • 750g fresh tuna steaks, diced
    • 125ml dry white wine
    • 450ml chicken stock
    • 4 tablespoons fresh lemon juice
    • 1 tablespoon finely-grated lemon rind
    • 60g chopped oil-packed sun-dried tomatoes
    • 90g sliced marinated artichoke hearts
    • salt and freshly ground black pepper to taste

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add the linguine, cook for 8 to 10 minutes, until al dente, and drain.
    2. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme leaves, 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 frying pan. Return the onion and thyme to pan, and stir in the white wine. Cook until reduced slightly. Mix in the chicken stock, lemon juice and lemon rind. Reduce heat to medium, and continue cooking 10 minutes, until reduced by more than half.
    4. Mix the sun-dried tomatoes and artichoke hearts into the pan, and cook just until heated through. Return tuna to the saucepan, and cook to your preference. Toss the cooked pasta in the pan. Season with salt and pepper.
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    Reviews and ratings
    Global ratings:
    (51)

    Reviews in English (43)

    by
    32

    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.  -  30 Mar 2006  (Review from Allrecipes US | Canada)

    by
    25

    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.)  -  06 Oct 2006  (Review from Allrecipes US | Canada)

    by
    22

    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!  -  19 May 2005  (Review from Allrecipes US | Canada)

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