Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe

Recipesfull introduces to you: Italian Recipes. (Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe

Ingredients

1 (16 ounce) package linguine pasta

¼ cup olive oil

divided

½ cup diced onion

2 tablespoons chopped fresh thyme

1 ½ pounds fresh tuna steaks

cubed

½ cup dry white wine

2 cups chicken stock

¼ cup fresh lemon juice

1 tablespoon lemon zest

½ cup chopped oil-packed sun-dried tomatoes

¾ cup sliced marinated artichoke hearts

salt and freshly ground black pepper to taste

Mediterranean Black Olive Bread

World Cuisine

Directions

Step 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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Recipe

Servings Per Recipe:8

Calories: 397.5

% Daily Value *

Protein: 27.7g 56%

Carbohydrates: 45.2g 15%

Dietary Fiber: 3.6g 14%

Sugars: 0.9g

Fat: 10.3g 16%

Saturated Fat: 1.5g 7%

Cholesterol: 38.7mg 13%

Vitamin A Iu: 164.3IU 3%

Niacin Equivalents: 14.4mg 111%

Vitamin B6: 0.8mg 49%

Vitamin C: 16.5mg 28%

Folate: 104.4mcg 26%

Calcium: 36.5mg 4%

Iron: 3mg 17%

Magnesium: 77.5mg 28%

Potassium: 572.1mg 16%

Sodium: 269.6mg 11%

Thiamin: 0.6mg 64%

Calories From Fat: 92.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.