Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine
"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."
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package linguine pasta
- 1/4 cup olive oil, divided
- 1/2 cup diced onion
- 2 tablespoons chopped fresh thyme
- 1 1/2 pounds fresh tuna steaks, cubed
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3/4 cup sliced marinated artichoke hearts
- salt and freshly ground black pepper to taste