Fresh tuna, sun-dried tomato and artichoke linguine

    45 min

    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.

    46 people made this

    Serves: 8 

    • 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

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

    1. 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.
    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 zest. 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 desired doneness. Toss the cooked pasta in the pan. Season with salt and pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    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)


    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)


    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)