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

Name: Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams fresh tuna steaks, cubed; 473 milliliters chicken stock; 118 milliliters dry white wine; 2 Tbsps chopped fresh thyme; 59 milliliters fresh lemon juice; 1 Tbsp lemon zest; 177 milliliters sliced marinated artichoke hearts; 118 milliliters chopped oil-packed sun-dried tomatoes; 59 milliliters olive oil, divided; 118 milliliters diced onion; 454 grams package linguine pasta; 8 servings salt and freshly ground black pepper to taste

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine might be a good recipe to expand your main course recipe box. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 469 calories, 30g of protein, and 15g of fat each. A mixture of tuna steaks, chicken stock, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.

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Linguine

Pasta

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender.

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Olive Oil

Onion

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Sauce Pan

Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme.

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Onion

Thyme

Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.

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Tuna

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Sauce Pan

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.

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White Wine

Onion

Thyme

Cooking Oil

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Sauce Pan

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.

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Chicken Stock

Lemon Juice

Lemon Zest

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.

Ingredients you will need

Sun Dried Tomatoes