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.

RENZ
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

397.5 calories; protein 27.7g 56% DV; carbohydrates 45.2g 15% DV; fat 10.3g 16% DV; cholesterol 38.7mg 13% DV; sodium 269.6mg 11% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2006
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
10/07/2006
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.) Read More
(26)
45 Ratings
  • 5 star values: 20
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/30/2006
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. Read More
(32)
Rating: 3 stars
10/07/2006
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.) Read More
(26)
Rating: 4 stars
05/19/2005
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! Read More
(22)
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Rating: 5 stars
04/28/2006
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. Read More
(13)
Rating: 5 stars
04/14/2006
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. Read More
(10)
Rating: 5 stars
11/07/2007
I admit it I usually leave out the tuna and just enjoy the pasta. It's fantastic! Read More
(10)
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Rating: 5 stars
08/10/2007
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! Read More
(10)
Rating: 4 stars
07/06/2006
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. Read More
(9)
Rating: 5 stars
06/04/2006
Very unique flavors in this dish! Make sure to not over cook the tuna.. Read More
(7)