About this recipe:This tastes best with fresh tuna but if you like the idea - feel free to try it with tins of good quality tuna. It's very filling but makes a lovely summery pasta dish for parties.
1 (500g) pack linguine pasta
4 tablespoons olive oil, divided
1 onion, diced
3 sprigs fresh thyme, leaves removed
675g (1 1/2 lb) fresh tuna steaks, diced
100ml (4 fl oz) dry white wine
450ml (16 fl oz) chicken stock
4 tablespoons fresh lemon juice
1 tablespoon lemon zest
50g (2 oz) chopped oil-packed sun-dried tomatoes
75g (3 oz) sliced marinated artichoke hearts
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
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.
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.
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 zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced by more than half.
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 desired doneness. Toss the cooked pasta in the pan. Season with salt and pepper.