Fresh tuna, sun-dried tomato and artichoke linguine recipe
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- Seafood pasta
- Tuna pasta
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
- 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
MethodPrep: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.
Reviews & ratingsAverage global rating:(51)
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
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
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
Artichoke and Sun-Dried Tomato Linguine
From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.
- 2 jars (6 oz/170 ml) each, marinated artichoke hearts drained
- 1/3 cup drained oil packed sun dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 12 oz linguine
- 1/3 cup romano cheese
- 2 tablespoons chopped fresh parsley
Nutritional facts <b>Per serving:</b> about
- Sodium 549 mg
- Protein 16 g
- Calories 481.0
- Total fat 13 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 76 g
- Iron 23.0
- Folate 71.0
- Calcium 13.0
- Vitamin A 4.0
- Vitamin C 32.0
Slice artichokes. Cut tomatoes into thin strips. In skillet, heat oil over medium-high heat saut?rtichokes, tomatoes, onion, garlic, pepper and salt, until onion is softened, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.
Add artichoke mixture toss to coat, adding a little of the cooking liquid to moisten, if desired. Garnish with Romano cheese and parsley.
Linguine With Sun-Dried Tomatoes and Olives
Recipe by Giada De Laurentiis
When it comes to busy weeknights, I rely heavily on recipes like this! Even though I do my best to plan out meals, there are always going to be those nights where you really don’t feel like you have anything in the fridge. This is what I call a “pantry pasta” – I pretty much always have these ingredients on hand in the pantry. Even so, the flavors still taste super bright and fresh!
For this recipe, I basically whip up sun-dried tomatoes, green olives, garlic, basil, lemon and olive oil in a food processor until it’s a chunky pesto-like consistency. After that, voila – just toss with cooked pasta and Parmesan cheese for a super flavorful and quick dinner that requires almost no cooking.
One-Pot Linguine with Olives, Capers, and Sun-Dried Tomatoes
When I first heard about one-pot pasta – cooking both the pasta and sauce in the same pot at the same time – I was dubious. Then I tried it and the results were incredible. The pasta was indeed cooked through properly and infused with all the flavors of the sauce, and the sauce itself was rich and glossy, thickened by the starch from the cooking pasta, and totally delicious.
- 7 oz. dried linguine (or spaghetti)
- 17 oz. passata (tomato puree) with onion and garlic
- 1 red chili
- 6 slices sun-dried tomato (from a jar)
- 6 Tbsp pitted black olives
- 1 tbsp capers
- 1 tsp sugar
- 2 tbsp olive oil
- Handful fresh basil
- Find a large lidded saucepan in which the linguine will lie flat on the bottom, or snap the linguine in half to fit in a regular pan. Cover the linguine with the passata, then re-fill the passata carton or jar half way with water (250ml), and add this to the pan. Bring it to the boil and reduce to a simmer. Keep stirring whilst the pasta softens to ensure it doesn’t stick to the bottom of the pan.
- De-seed and finely slice the chili, drain and finely chop the sun-dried tomatoes, halve the olives and drain the capers, then add all these ingredients to the pan, along with the sugar and olive oil. Stir well, cover with the lid and cook on a medium heat for 10-11 minutes, (stirring regularly), until the pasta is cooked through.
- Roughly chop the basil. When the pasta is cooked, stir in the basil and a grind of black pepper (it shouldn’t need any salt), then serve.
Pasta with Tuna and Sun Dried Tomatoes Recipe
My wife left Michele Urvater’s Monday to Friday Cookbook on the kitchen table opened to this recipe before she left for work. Unfortunately I didn’t see it until about an hour before she was scheduled to arrive home.
So I hustled around the kitchen to see what ingredients I needed and in less than an hour turned out a delicious pasta dish.
This one is easy and takes very little prep. I made a few changes from Michele Urvater’s original recipe only because I didn’t have all the ingredients but the results were fine.
The recipe called for 2 – 7 ounce cans of tuna packed in water but I substituted them with some frozen Ahi tuna that I recently purchased at Costco.
Now of course you can use canned tuna fish or some other firm fish like fresh or frozen swordfish , but I just happen to have some frozen tuna in my freezer. Also my panty was out of black olive paste but there was a jar of black kalamata olives that needed to be pitted and chopped.
The next night we followed Michele’s suggestion and served the leftovers as pasta salad. All I did was add a can of tuna fish, some canned corn that we were serving with my daughter’s dinner, and a balsamic vinaigrette. Served over some mixed greens, another quick and easy recipe.
- 6 ounces thin or medium egg noodles
- 5 tablespoons butter (divided)
- 1/2 cup green onions
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon garlic and herb seasoning, or similar seasoning
- 1/8 teaspoon black ground pepper
- 1 jar or can (12 to 15 ounces) artichoke hearts (drained, sliced or chopped)
- 1 can (2 1/4 ounces) sliced ripe olives (drained)
- 1 small jar (2 ounces) pimientos
- 1 jar (4 to 6 ounces) sliced mushrooms (drained)
- 1/2 cup fresh grated Parmesan cheese, plus more for topping
- 1 large can (12 to 14 ounces) tuna, (drained and flaked)
- salt, to taste
- 1 cup fresh breadcrumbs or croissant crumbs
Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
Lightly butter a 2 to 2 1/2-quart baking dish.
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk cook, stirring, until thickened.
Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna taste and add salt, as needed. Stir in noodles.
Spoon the mixture into the prepared baking dish.
Melt the remaining 2 tablespoons of butter toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.
I used capers instead of olives and fresh tomatoes instead of sun dried tomatoes. Also I added chipotle sauce to the tuna mix and came out delicious.
I agree with the other cook about the mix being a little too wet, but not a major problem, simply add more tuna. This is an interesting twist on regular tuna sandwiches. Tasted even better later in the day, I think the flavors had time to blend.
I made this for a light dinner one night and everyone loved it. I used grated lemon and a drop of lemon oil instead of lemon juice and it was very savoury. I'm going to make it again for a late Christmas Day lunch.
The last 10 years I've kept making this sandwich, forgetting that I've already made it because the ingredients are so appealing to me. I don't know what's wrong, but it never seems to be as good as it should be. I'm thinking maybe the garlic kills the palate for the other flavors (I love garlic). I had some nice peppery arugula and the Italian tuna in olive oil too boo hoo.
Not a GREAT recipe but it works if your tired of the simple tuna salad sandwiches. Next time I'll have to try it with less or no lemon juice. The lemon was a little too strong in the recipe.
I tripled this recipe for a luncheon I was hosting and everyone raved about the tuna. I added an extra can of tuna (total of 4) because it was a little too wet at first. I served the tuna in pita bread with feta cheese on top as a garnish. Really great stuff.
Fresh tuna, sun-dried tomato and artichoke linguine recipe - Recipes
Having been a spoiled Southern California veg gardener for decades, I poo-pooed cherry tomato yields, as ANYONE could grow those. After moving to beautiful New England, I have new respect for any tomatoes at all. I even planted some insurance heirloom Black Cherry cherry tomatoes and they are finally ripening. Sorry Susan that your bigger tomatoes are giving some grief, but yes, thank the heavens for cherry volunteers! Happy Summer!
The only cherry variety I have is a kind called Baby Cakes. Amazing flavor and INCREDIBLY prolific. I discovered the best way to use the bounty is to juice them. SO GOOD. I don't drink it, but I use it for cooking roasts and things.
It looks fantastic. That pesto looks really yummy!
I'd love to see what your garden looks like! Could you post a picture so we can be inspired to grow all these vegetables that you grow?
Thanks for all the comments - and the cherry tomato updates! :)
There are 120 recipes (all with photos) in the Farmgirl Fare Recipe Index! :)
In 2006 I created an offshoot blog devoted to the goings on in my organic kitchen garden, which I actually linked to five times in the beginning of this post.
There are currently 300 posts in the archives, filled with photos from the garden and all sorts of helpful growing info and tips. Enjoy!
I read your earlier post about the diatomaceous earth use in your livestock water and this reference for killing bugs. I am now ready to try it out. Will it take care of grasshoppers? flea beetles? Thanks for your hard work posting this blog it is great.
I'm not sure about grasshoppers, but I would definitely try the diatomaceous earth on flea beetles. Just sprinkle it liberally over the plants they're attacking and on the ground around them - and reapply after it rains.
And the good thing is that if the diatomaceous earth doesn't work on them, there are lots of other uses for it! :)
That looks delicious! There are few things finer than freshly harvested tomatoes :)
I host a weekly roundup of garden progress, recipes and all things related to the garden. I'd love to have you stop by and check it out. http://www.noordinaryhomestead.com/category/sustainable-living/in-the-garden/garden-life-link-up/
December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.
Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.
Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!
Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.
I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.
I look forward to hearing from you and hope you enjoy your e-visits to our farm!
This Linguine pasta recipe reheats well so you can enjoy leftovers for days! Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating.
- Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
- Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
Fresh tuna, sun-dried tomato and artichoke linguine recipe - Recipes
Tomatoes and basil on the third day of fall? You bet. The calendar may say summer is over, but the kitchen garden keeps to its own schedule, and mine says that tomato season is finally (finally!) in nearly full swing. The beautiful green and purple basil I've been picking since the end of June is still going gangbusters, too.
There's no better—or simpler—way to celebrate your garden fresh tomatoes and basil than to toss them with hot pasta, but adding this quick sun-dried tomato and artichoke pesto to the mix brings the dish to a whole other level.
I've made this with larger tomatoes chopped into chunks, but cherry tomatoes really work best. A mixture of red and yellow looks especially nice. I like to make this with fettuccine or farfalle (because bowties are always so much fun), but other pasta shapes would probably be good, too.
The edges of the basil start to darken pretty quickly after chopping, but I doubt you'll hear any complaints. This dish is perfect as a light main course or would go well alongside grilled beef or chicken, lamb leg steaks (I love these), or even lamb chops. Lately I've been eating it for breakfast—adding even more chopped basil when I'm halfway through.
Pasta with Cherry Tomatoes, Basil, and Sun Dried Tomato & Artichoke Pesto
Adapted from Two Blue Lemons
August 2010 update: While mixing up the third or fourth batch of this quick and easy pesto, I took a cue from my favorite basil pesto recipe and added some fresh tomatoes. Yum. This new version is a little thinner than the original, with more tomato flavor and fewer calories: recipe here.
I love pestos and am a sucker for both sun dried tomatoes and any recipe that calls for canned artichoke hearts, so of course this recipe from Anna at Two Blue Lemons caught my eye.
When I got to the part where she instructs you to use LOTS of fresh basil and LOTS of cherry tomatoes—and explains how she prefers dishes that contain more 'other' than pasta—I knew I was going to love it.
I swapped the 1/4 cup of pine nuts in the pesto for my favorite Pecorino Romano, but you could certainly use both.
The key word here is unmoderation. Apply my More, More, More philosophy with gusto when you make this, because you really can't have too much of anything here—unless of course you devour it all yourself.
Linguine, Fettuccine, or Farfalle (bowtie) pasta, cooked according to package
1 cup reserved pasta water
Sun Dried Tomato and Artichoke Pesto (recipe below)
LOTS of cherry tomatoes, halved (or quartered if large)
LOTS of fresh basil, chopped into thin strips (chiffonade)
Plenty of freshly grated Pecorino Romano or Parmesan
Freshly ground pepper
Place the hot drained pasta in a large bowl. Stir some of the reserved pasta water into the pesto to thin it out, and then toss the pesto with the pasta, along with some of the fresh basil.
At this point you can either toss the pasta with lots of cherry tomatoes and more basil, or portion it out and then top each serving with the cherry tomatoes and basil. Either way, be sure to sprinkle plenty of freshly grated Pecorino Romano or Parmesan on top and pass the pepper grinder.
Sun Dried Tomato and Artichoke Pesto
Makes about 1½ cups of pesto, enough to toss with 8 to 16 ounces of pasta
You can quickly whip this scrumptious pesto up while the pasta water boils, or make it ahead of time and keep it in the fridge. It also makes a wonderful spread when mixed with cream cheese and grated Pecorino Romano. I'm looking forward to enjoying it long after tomato and basil season are over.
I've been using sun dried tomatoes packed in oil to make this, and I like to cover the rest of the tomatoes in the jar with olive oil in order to make more of the delicious tomato-flavored oil. Rehydrated dried tomatoes would probably work fine, too, though you'll probably have to add a little more olive oil.
When I have an abundance of San Marzano paste/plum tomatoes in the garden, I slice them in half and use my dehydrator to dry them, a handy item that paid for itself with dried tomatoes alone.
1 14-ounce can artichoke hearts (packed in water), drained and rinsed
1/2 cup oil-packed sun dried tomatoes (or rehydrated dried)
1/2 cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese
1 small clove garlic, chopped
2 Tablespoons extra-virgin olive oil (or more if desired)
1/4 teaspoon salt or to taste
Combine the artichoke hearts, sun dried tomatoes, Pecorino Romano, and chopped garlic in the bowl of a food processor (I love my KitchenAid 12 cup food processor) and whiz until either smooth or still somewhat chunky, whichever you prefer. I like it best smooth, but it's also nice to have some of the sun dried tomato chunks left.
With the machine running, drizzle in the 2 Tablespoons of olive oil, adding more if desired. Salt to taste. The pesto will keep in a covered dish in the fridge for several days.
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.