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Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Light and flavorful tuna pasta with sun-dried tomatoes and artichokes. Adjust ingredients to taste, keeping in mind the saltiness. Use fresh oregano or lemon thyme instead of thyme and skip the cheese topping.
Ingredients:
  • 1 (16 ounce) package linguine pasta
  • 0.25 cup olive oil, divided
  • 0.5 cup diced onion
  • 2 tablespoons chopped fresh thyme
  • 1.5 pounds fresh tuna steaks, cubed
  • 0.5 cup dry white wine
  • 2 cups chicken stock
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 0.5 cup chopped oil-packed sun-dried tomatoes
  • 0.75 cup sliced marinated artichoke hearts
  • salt and freshly ground black pepper to taste
Instructions:
  • Boil a pot of salted water. Add linguine and cook until al dente, about 8 to 10 minutes. Drain the pasta.
  • In a large saucepan over medium-high heat, sauté the onion in 2 tablespoons of olive oil for 4 minutes until tender. Add the thyme and cook for an additional 2 minutes until the onion is golden brown. Remove the onion and thyme from the pan. Next, sear the tuna in the same pan for 2 to 3 minutes until browned. Set aside and keep warm.
  • Heat the remaining oil in the saucepan, then add back the onion and thyme. Pour in the white wine and simmer until reduced by about 1 tablespoon. Stir in chicken stock, lemon juice, and lemon zest. Reduce heat to medium and cook for 10 minutes until liquid reduces to about 3/4 cup.
  • Combine the sun-dried tomatoes and artichoke hearts in the saucepan, heating them through. Add the tuna back to the saucepan and cook to your liking. Mix in the cooked pasta, then season generously with salt and pepper.

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